• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Daube De Boeufs Aux Champignons Et a L'orange

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 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


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.

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