astray recipes: Daube provencal beef stew

Categories: Molto
Yield: 4 servings

Measure	Ingredient
1 pounds	Beef top round
1 pounds	Beef cheeks
1 pounds	Beef shoulder
½ pounds	Slab bacon, cut into 1/2inch
	Lardons
4	Ribs celery, cut into
½	Inch dice
4	Carrots, cut into 1/2inch
	Dice
2	Onions, cut into 1/2inch
	Dice
1	Head garlic, top sliced off
	Zest of 1 orange, in wide
	Pieces
1 teaspoon	Cinnamon
1	Bouquet garni
4 cups	Flour
2 cups	Water
	Marinade
1	Rib celery, chopped into
¼	Inch dice
1	Onion, chopped into 1/4inch
	Dice
1	Carrot, chopped into 1/4inch
	Dice
4	Bay leaves
4 cups	Dry red wine
¼ cup	Brandy
4	Cloves garlic

Cut beef into 3inch cubes and place in bowl with marinade ingredients and toss well. Let stand overnight.

Preheat oven to 265 degrees F.

Remove beef from marinade and drain. Drain liquid from marinade and set aside. Place bacon into a Dutch oven and set over medium heat.

Cook until fat has rendered and remove bacon. Season beef pieces and brown on all sides, 6 or 7 pieces at a time. When meat is browned, add celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a boil. Season with salt and pepper. Add meat to pan. Make a wet paste of flour and water and roll to form rope. Moisten rope and line top of Dutch oven with paste. Press top down firmly and cook 5 hours.

Remove, crack crust, open pan and cook 20 minutes more. Serve with fresh noodles.

Yield: 6 to 8 servings

MEDITERRANEAN MARIO SHOW #ME1A15

daube provencal beef stew