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Daube of Beef with Mushrooms and Orange




Source of Recipe


Internet


List of Ingredients




4 carrots, cut into ½-inch pieces (2 cups)
3 medium onions, coarsely chopped (1½ cups)
2 stalks celery, chopped (1 cup)
2 cloves garlic, minced
1 tsp. salt
½ tsp. freshly ground black pepper
1-3 Tbsp. olive oil
4 ½ lb. beef round steak and/or beef chuck roast, cut into ¾-inch pieces
1 large sprig parsley
1 center rib celery with leaves
3 bay leaves
1 sprig fresh thyme
1 cup dry red wine (such as Beringer Founder's Estate Cabernet or a Château Souverain Zinfandel)
1 cup beef broth
1 lb. wild mushrooms or mushrooms
2 Tbsp. unsalted butter
1 Tbsp. cornstarch
2 Tbsp. tomato paste
1 Tbsp. finely shredded orange peel
1/3 cup orange juice
2 Tbsp. minced garlic (12 cloves)
2 Tbsp. snipped parsley


Recipe



In a 5½-quart or larger slow cooker combine carrots, onion, celery, 2 cloves minced garlic, salt, and pepper; set aside. In a large skillet heat 1 tablespoon of the olive oil. Brown the meat, about a fourth at a time, turning to brown on all sides and adding remaining oil if needed. Add the meat to the cooker.

Tie the parsley sprig, celery leaves, bay leaves, and thyme together in 100-percent cotton cheesecloth and add to the crockery cooker. Add the red wine and broth. Cover and cook on high-heat setting for 6 to 8 hours.

About 40 minutes before serving, cook the mushrooms in unsalted butter until nicely browned and the juices have evaporated. Stir in cornstarch and tomato paste; add to cooker with 1½ teaspoons of the orange peel and all of the orange juice. Cover and cook 20 minutes more. Discard herb bundle. Season to taste with salt and pepper.

Combine the 2 tablespoons minced garlic, the snipped parsley, and the remaining orange peel in a small bowl and pass for garnish. Makes 12 servings.