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.