Daube de Boeuf Recipe by Ali El Safy.

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This is a wonderful wintertime stew. A great centerpiece for a party or a large family get together. This will be the hit of any pot luck!

Prep time: 60 Minutes	French
	Servings: 10

• Current rating: 9.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 244g
Recipe makes 10 servings
Calories 535
Calories from Fat 369	69%
Total Fat 41.13g	51%
Saturated Fat 15.57g	62%
Trans Fat 0.0g
Cholesterol 128mg	43%
Sodium 134mg	6%
Potassium 688mg	20%
Total Carbs 5.65g	2%
Dietary Fiber 1.3g	4%
Sugars 2.5g	2%
Protein 34.27g	55%

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Ingredients Convert Measures

• 4 1/2 pounds stewing beef, preferably a combination of beef round and beef chuck, cut into large pieces.
• 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
• 3 imported bay leaves
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1/4 cup Cognac
• 1 Bottle sturdy red wine
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 1 teaspoon whole black peppercorns
• 3 whole cloves
• 3 tablespoons unsalted butter
• 1 pound fresh wild mushrooms
• 1 tablespoon tomato paste
• Salt and freshly ground pepper
• Grated zest and juice of 1 orange

Directions

1. One day before serving the 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 olive oil.
2. Tie the peppercorns and cloves in a piece of cheesecloth; add to the bowl and toss well.
3. Cover and refrigerate for 24 hours, stirring once or twice.
4. Let the meat and vegetables return to room temperature.
5. With a slotted spoon, remove the meat from the marinade. Drain well; pat dry on paper towels. Set the vegetables aside.
6. Transfer the liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
7. Bring to a boil over medium-high heat. Boil for 5 minutes to reduce slightly. Remove from heat.
8. In a large skillet, melt the butter in the remaining 1/4 cup olive oil over high heat.
9. When the foam subsides, add half of thee meat. Saute, tossing until browned all over, about 5 minutes.
10. With the slotted spoon, transfer the meat to the liquid in the casserole. Repeat with the remaining meat.
11. In the same skillet, saute the reserved vegetables until browned, about 7 minutes.
12. Transfer the vegetables to the casserole. Add the mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set aside.
13. Stir the tomato paste into the casserole.
14. 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.
15. Stir in the salt and pepper to taste, the mushrooms, and the orange zest and juice.
16. Discard the cheesecloth bag of cloves and peppercorns.

Menus and Pairings

Goes Well With: Bread, pasta, salad

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