| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Stews | 8 | Servings | |
INGREDIENTS
| 2 1/4 | kg | Stewing beef |
| into large pieces each | ||
| about 4 ounces | ||
| 4 | Carrots, peeled and cut | |
| Into rounds | ||
| 3 | Onions, coarsely chopped | |
| 2 | Garlic cloves | |
| 1 | Sprig of parsley | |
| 1 | Celery rib, thickly sliced | |
| 3 | Bay leaves | |
| 1 | T | Thyme, fresh |
| OR | ||
| 1 | t | Thyme, dried |
| 6 | Marc de Provence | |
| or Cognac | ||
| 7 1/2 | Red wine, sturdy such as | |
| Cotes de Provence | ||
| 1 | T | Olive oil, 1 extra virgine |
| 6 | Olive oil, 2 extra virgine | |
| 1 | t | Peppercorns, whole black |
| 3 | Cloves, whole | |
| 3 | T | Butter, unsalted |
| 500 | g | Mushrooms |
| 1 | T | Tomato paste |
| Salt | ||
| Pepper | ||
| 1 | Orange, grated zest and | |
| juice |
INSTRUCTIONS
One day before serving the stew: In a large nonreactive bowl, combine the meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate for 24 hours, stirring once or twice. Let the meat and vegetables return to room temperature. With a slotted spoon, remove the meat from the marinade. Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the liquid and the cheesecloth bag to a nonreactive large heatproof casserole. Bring to a boil over medium-high heat. Boil for 5 minutes to reduce slightly. Remove from the heat. In a large skillet, melt the butter in the olive oil (2) over high heat. When the foam subsides, add half of the meat. Saute, tossing, until browned all over, about 5 minutes. With a slotted spoon, transfer the meat to the liquid in the casserole. Repeat with the remaining meat. In the same skillet, saute the reserved vegetables until browned, about 7 minutes. Transfer the vegetables to the casserole. Add the mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set aside. Stir the tomato paste into the casserole. Bring to a simmer over medium-low heat. Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt and pepper to taste, the mushrooms, and the orange zest and juice. Discard the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy red wine. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 11.4mg
Sodium: 87.2mg
Potassium: 437.1mg
Carbohydrates: 12g
Fiber: 3.1g
Sugar: 5.4g
Protein: 3.1g