Daube de Boeufs aux Champignons Et a L'orange

(Beef stew with mushrooms and orange). Yield: 8 servings. 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 1 tablespoon 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. 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 6 cl 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. 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. Serve with potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy red wine.