Daube de Boeuf

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.