Provençal beef daube with mushrooms
Uncooked lean beef round
24 oz, top, or (1 1/2 pounds) trimmed of all visible fat and cut into 11⁄2-inch chunks
8 fl oz, dry
1 tsp, or 3 (4 x 1⁄2-inch) strips
Uncooked red onion(s)
1 large, coarsely chopped
2 medium clove(s), minced
¾ cup(s), boiling
14½ oz, can, Italian, cut up
¼ tsp, freshly ground
½ oz, container, imported
6 medium, sliced
1 pound(s), fresh, or white mushrooms, halved
4 cup(s), hot
- Combine the beef, wine, 2 of the orange strips, 1/2 teaspoon of the rosemary, and 1/2 teaspoon of the thyme in a bowl; toss well. Cover and marinate in the refrigerator for at least 4 hours or up to overnight, turning the meat occasionally.
- Drain the beef, reserving the wine. Wipe the herbs off the beef and discard along with the orange zest. Pat the beef dry.
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add half of the beef. Cook until lightly browned on all sides, about 4 minutes. Transfer the beef to a plate. Repeat with the remaining beef.
- Reduce the heat to medium. Add the onion, garlic, and 1⁄4 cup of the water to the pot. Cook, stirring, until onion is translucent, 3–5 minutes. Return the beef with any accumulated juices to the pot. Add the tomatoes with their juice, salt, pepper, the reserved wine, the remaining orange strip, 1⁄2 teaspoon rosemary, and 1⁄2 teaspoon thyme; bring to a boil. Reduce the heat and simmer, covered, 1 hour.
- Add the carrots, the fresh and dried mushrooms, and the mushroom liquid to the pot. Simmer, covered, until the meat and carrots are fork-tender, about 1 hour, partially covering the stew for the last 30 minutes. Serve with the pasta. Yields 1 1/2 cups stew with 2/3 cup pasta per serving.