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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time. | 2. Bring the meat and vegetables to room temperature. Drain, reserving the marinade. | 3. Blot the beef and veggies dry with paper towels. | 4. Preheat oven to 325F/175°C. | 5. In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve. | 6. Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch. | 7. Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using). | 8. Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours. | 9. Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses. | 10. Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prime beef	3 1/2		boneless trimmed cubed lean	302.6	0.0	67.32	1.7
cognac	4	tablespoons		302.6	0.0	67.32	1.7
clove	2			11.508	2.7523	0.2507	0.546
garlic clove	4		peeled chopped	302.6	0.0	67.32	1.7
white pearl onion	12	ounces	peeled	302.6	0.0	67.32	1.7
carrot	2		peeled sliced	50.02	11.6876	1.1346	0.2928
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
bay leaf	1			-	-	-	-
sage	1/2	teaspoon	crushed dried	-	-	-	-
thyme	1	teaspoon	crushed dried	0.8079999999999999	0.1956	0.0445	0.0134
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
orange peel	1	teaspoon	chopped	1.94	0.5	0.03	0.004
burgundy wine	1	bottle		302.6	0.0	67.32	1.7
mushroom	12	ounces		115.6659	23.0992	7.6203	1.6669999999999998
pancetta	3	ounces	cured unsmoked diced	302.6	0.0	67.32	1.7
kosher salt				302.6	0.0	67.32	1.7
pepper			ground	1.4432	0.3677	0.0597	0.0187
beef stock consomme	2	cups		302.6	0.0	67.32	1.7
sugar	1	pinch		1.1471	0.2869	0.0	0.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298
green olive	10		pimiento-stuffed	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.