Categories: Stews 
      Yield: 8 servings 
  
  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.