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This is a wonderful wintertime stew. A great centerpiece for a party or a large family get together. This will be the hit of any pot luck!

Prep time:
Servings: 10


Cost per serving $4.33 view details
  • 4 1/2 pounds stewing beef, preferably a combination of beef round and beef chuck, cut into large pieces.
  • 4 carrots, peeled and cut into rounds
  • 3 medium onions, coarsely chopped
  • 2 garlic cloves
  • 1 sprig of fresh parsley
  • 1 celery rib, thickly sliced
  • 3 imported bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1/4 cup Cognac
  • 1 Bottle sturdy red wine
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 1 teaspoon whole black peppercorns
  • 3 whole cloves
  • 3 tablespoons unsalted butter
  • 1 pound fresh wild mushrooms
  • 1 tablespoon tomato paste
  • Salt and freshly ground pepper
  • Grated zest and juice of 1 orange


  1. One day before serving the stew, in a large nonreactive bowl, combine the meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme, Cognac, red wine and the 1 tablespoon olive oil.
  2. Tie the peppercorns and cloves in a piece of cheesecloth; add to the bowl and toss well.
  3. Cover and refrigerate for 24 hours, stirring once or twice.
  4. Let the meat and vegetables return to room temperature.
  5. With a slotted spoon, remove the meat from the marinade. Drain well; pat dry on paper towels. Set the vegetables aside.
  6. Transfer the liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
  7. Bring to a boil over medium-high heat. Boil for 5 minutes to reduce slightly. Remove from heat.
  8. In a large skillet, melt the butter in the remaining 1/4 cup olive oil over high heat.
  9. When the foam subsides, add half of thee meat. Saute, tossing until browned all over, about 5 minutes.
  10. With the slotted spoon, transfer the meat to the liquid in the casserole. Repeat with the remaining meat.
  11. In the same skillet, saute the reserved vegetables until browned, about 7 minutes.
  12. Transfer the vegetables to the casserole. Add the mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set aside.
  13. Stir the tomato paste into the casserole.
  14. 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.
  15. Stir in the salt and pepper to taste, the mushrooms, and the orange zest and juice.
  16. Discard the cheesecloth bag of cloves and peppercorns.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 303g
Recipe makes 10 servings
Calories 606  
Calories from Fat 406 67%
Total Fat 45.36g 57%
Saturated Fat 16.14g 65%
Trans Fat 0.0g  
Cholesterol 128mg 43%
Sodium 140mg 6%
Potassium 847mg 24%
Total Carbs 9.22g 2%
Dietary Fiber 3.0g 10%
Sugars 2.71g 2%
Protein 35.86g 57%



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