"Beef Stew with Wild Mushrooms and Orange"
Beef Stew with Wild Mushrooms and Orange Slightly modified and taken from Bistro Cooking by Patricia Wells Ingredients 4 1/2 lbs. stewing beef 1 bottle sturdy red wine 4 carrots, peeled and cut into rounds 1/4 C plus 1 T extra virgin olive oil 3 medium onions, coarsely chopped 1 tsp. whole black peppercorns 2 garlic cloves 3 whole cloves 1 sprig of fresh parsley 3 T unsalted butter 1 celery rib, thickly sliced 1 lb. fresh wild cèpe mushrooms or dried shitakes 3 imported bay leaves 1 T fresh thyme or 1 tsp. dried 1 T tomato paste 1/4 C brandy or Cognac Salt Freshly ground pepper Grated zest and juice of 1 orange Instructions One day before serving stew, combine meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, brandy, red wine and the 1T olive oil. Tie peppercorns and cloves in a piece of cheesecloth. Add to mixture and toss well in bowl. Cover and refrigerate for 24 hours, stirring once or twice. Next day let meat and vegetables return to room temperature. With slotted spoon, remove meat and marinade. Drain well; pat dry on paper towels. Set vegetables aside. Transfer liquid and cheesecloth bag to kettle and bring to boil. Boil 5 minutes and remove from heat. In large skillet, melt butter in remaining 1/4 C olive oil over high heat. When foam subsides, add half of meat and sauté until browned. Transfer to casserole. Repeat with remaining meat and add liquid. In same skillet, sauté reserved vegetables until browned. Transfer vegetables to casserole. Add mushrooms to skillet and sauté until lightly browned. Set aside. Stir tomato paste into casserole. Bring to simmer over mediumlow heat. Reduce heat to very low and simmer, skimming occasionally, until meat is very tender (Hugh likes to cook on top of the stove, Leslie likes to cook it in the oven at 300° - both ways 3 1/2 to 4 hours.) Stir in salt and pepper to taste, mushrooms, orange zest and juice. Discard cheesecloth bag. (The recipe can be prepared 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice, or pasta. Yield: 8 servings Madroña Vineyards 2560 High Hill Road – PO Box 454, Camino, CA 95709 Phone: 530-644-5948 Fax: 530-644-7517 MadronaVineyards.com