Ingredients: |
Ingredients: 4 1/2 lbs stewing beef (round and chuck)
4 carrots, peeled and cut into rounds
3 medium onions, coarsely chopped
2 garlic cloves
1 sprig of fresh parsley
1 celery rib, thickly sliced
2 imported bay leaves
1 T fresh thyme or 1 tsp dried
1/4 c cognac
1 bottle sturdy red wine
1/4 c plus 1 T extra virgin olive oil
1 tsp whole black peppercorns
3 whole cloves
3 T unsalted butter
1 lb fresh wild cepe mushrooms or cultivated mushrooms
1 T tomato paste
salt and freshly ground pepper
grated zest and juice from one orange
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Directions: |
Directions:1. One day before preparing stew: In a large nonreactive bowl, combine the meat with the carrots, onions, garlic, parsley, celery, bay leaves,thyme, cognac, red wine, and the 1 tablespoon of olive oil. 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.
2. Let the meat and the 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-heat. Boil for 5 minutes to reduce slightly. Remove from the heat.
3. In a large skillet, melt the butter in the remaining 1/4 cup olive oil 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.
4. 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.
5. 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, 31/2 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 prepared 2-3 days ahead and refrigerated. Reheat before serving.) |
Personal
Notes: |
Personal
Notes: (By Phoebe) My favorite beef stew of all time, from an area just north of the Nice, France, by way of Patricia Wells' "Bistro Cooking". I cannot be left home alone with this stew, or it might disappear entirely!!
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This recipe for Bistro Beef Stew with Mushrooms and Orange is from