AUBERGE DE LA MADONE'S BEEF STEW WITH WILD MUSHROOMS AND ORANGE
Provided by Molly O'Neill
Categories dinner, main course
Time 4h15m
Yield Eight servings
Number Of Ingredients 18
Steps:
- The day before serving the stew, combine the meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, 3 1/2 cups of red wine and 1 tablespoon of olive oil in a large nonreactive bowl. Tie the peppercorns and cloves in a piece of cheesecloth, add to the bowl and toss the ingredients well. Cover and refrigerate for 24 hours, stirring once or twice.
- Let meat and vegetables return to room temperature. With a slotted spoon, remove the meat from the marinade. Drain well and pat dry on paper towels. Set aside. Strain the liquid into a large nonreactive heatproof casserole and add the cheesecloth bag. Set the vegetables aside.
- Add the remaining 2 cups of wine to the pot and bring the liquid to a boil. Boil for 5 minutes to reduce slightly. Remove from the heat, stir in the tomato paste and set aside.
- In a large skillet, melt 1 tablespoon of butter in 2 tablespoons of the olive oil over high heat. When hot, add the beef in batches, sauteing until browned all over, about 5 minutes per batch. Transfer when browned to the liquid in the casserole.
- Add the remaining butter and olive oil to the skillet. Add the reserved vegetables and saute until browned, about 7 minutes. Transfer the vegetables to the casserole. Add the mushrooms to the skillet and saute until lightly browned, about 5 minutes. Set aside.
- Bring the liquid in the casserole to a simmer over medium-low heat. Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, about 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 with the peppercorns and cloves and the bay leaves. (The recipe can be prepared 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice or pasta.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 1362 milligrams, Sugar 7 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
SM Media King
[email protected]I'm not a big fan of beef stew, but this recipe changed my mind. The stew was so flavorful and delicious. I will definitely be making this again.
Ssempa Joe
[email protected]This is the best beef stew I've ever had! The meat was so tender and the sauce was rich and flavorful. I will definitely be making this again.
Jessie Montgomery
[email protected]I followed the recipe exactly and the stew turned out perfectly. It was so tender and flavorful. I will definitely be making this again.
Nino Perdomo
[email protected]This stew is so flavorful and delicious. I love the way the orange zest brightens up the flavor of the beef and mushrooms.
Shafee Ima
[email protected]I've made this stew several times and it always turns out perfect. It's a great recipe for a special occasion or a weeknight meal.
KindredGraph486
[email protected]This is one of my favorite beef stew recipes. It's always a hit with my family and friends. I love the combination of the beef, mushrooms, and oranges.
Hamad Nams
[email protected]I added a tablespoon of red wine to the stew and it really enhanced the flavor. I also served it with a dollop of sour cream which added a nice tang.
Sylvester Rondo
[email protected]I substituted portobello mushrooms for the wild mushrooms and it turned out great! The stew was still very flavorful and delicious.
Big Zave LFC
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the orange zest adds a bright and citrusy flavor. I served it with a side of crusty bread.
Joseph j Alpha
[email protected]I followed the recipe exactly and the stew turned out perfectly. The meat was tender and the sauce was rich and flavorful. I served it with egg noodles and a side salad.
Candi Tiller
[email protected]I made this stew for a dinner party and it was a huge success! Everyone loved the unique flavor combination of the beef, mushrooms, and oranges. I will definitely be making this again.
Honour Akpan
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The stew is incredibly flavorful and hearty. I served it with mashed potatoes and a side of roasted vegetables.
Brandon Wally
[email protected]I'm not a huge fan of beef stew, but this recipe changed my mind! The meat was so tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.
Vengeance
[email protected]This beef stew was a hit with my family! The wild mushrooms and orange zest added a unique and delicious flavor. I will definitely be making this again.