Daube De Boeufs Aux Champignons Et a L'orange
| Yield: | 8 Servings |
| Categories: | Stews |
| 2 1/4 | kg | Stewing beef into large pieces, each about 4 ounces |
| 4 | Carrots; peeled and cut | |
| Into rounds | ||
| 3 | md | Onions; coarsely chopped |
| 2 | Garlic cloves | |
| 1 | Sprig of parsley | |
| 1 | Celery rib; thickly sliced | |
| 3 | Bay leaves | |
| 1 | tb | Thyme; fresh OR |
| 1 | ts | Thyme; dried |
| 6 | cl | Marc de Provence or Cognac |
| 7 1/2 | dl | Red wine; sturdy, such as Cotes de Provence |
| 1 | tb | Olive oil; (1) extra virgine |
| 6 | cl | Olive oil; (2) extra virgine |
| 1 | ts | Peppercorns; whole black |
| 3 | Cloves; whole | |
| 3 | tb | Butter; unsalted |
| 500 | g | Mushrooms |
| 1 | tb | Tomato paste |
| Salt | ||
| Pepper | ||
| 1 | Orange; grated zest and juice |
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