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1
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.
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2
Tie the peppercorns and cloves in a piece of cheesecloth, add to the bowl and toss the ingredients well.
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3
Cover and refrigerate for 24 hours, stirring once or twice.
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4
Let meat and vegetables return to room temperature.
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5
With a slotted spoon, remove the meat from the marinade.
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6
Drain well and pat dry on paper towels.
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7
Set aside.
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8
Strain the liquid into a large nonreactive heatproof casserole and add the cheesecloth bag.
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9
Set the vegetables aside.
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10
Add the remaining 2 cups of wine to the pot and bring the liquid to a boil.
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11
Boil for 5 minutes to reduce slightly.
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12
Remove from the heat, stir in the tomato paste and set aside.
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13
In a large skillet, melt 1 tablespoon of butter in 2 tablespoons of the olive oil over high heat.
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14
When hot, add the beef in batches, sauteing until browned all over, about 5 minutes per batch.
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15
Transfer when browned to the liquid in the casserole.
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16
Add the remaining butter and olive oil to the skillet.
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17
Add the reserved vegetables and saute until browned, about 7 minutes.
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18
Transfer the vegetables to the casserole.
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19
Add the mushrooms to the skillet and saute until lightly browned, about 5 minutes.
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20
Set aside.
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21
Bring the liquid in the casserole to a simmer over medium-low heat.
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22
Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, about 3 1/2 to 4 hours.
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23
Stir in salt and pepper to taste, the mushrooms and the orange zest and juice.
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24
Discard the cheesecloth bag with the peppercorns and cloves and the bay leaves.
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25
(The recipe can be prepared 2 to 3 days ahead and refrigerated.
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26
Reheat before serving.)
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27
Serve with potatoes, rice or pasta.
