AUBERGE DE LA MADONE'S BEEF STEW WITH WILD MUSHROOMS AND ORANGE

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.