2 1/4 kg Stewing beef

           - into large pieces, each
           - about 4 ounces
      4    Carrots; peeled and cut

           Into rounds
      3 md Onions; coarsely chopped

      2    Garlic cloves

      1    Sprig of parsley

      1    Celery rib; thickly sliced

      3    Bay leaves

      1 tb Thyme; fresh

           - OR
      1 ts Thyme; dried

      6 cl Marc de Provence

           - or Cognac
  7 1/2 dl Red wine; sturdy, such as

           - Cotes de Provence
      1 tb Olive oil; (1) extra virgine

      6 cl Olive oil; (2) extra virgine

      1 ts Peppercorns; whole black

      3    Cloves; whole

      3 tb Butter; unsalted

    500 g  Mushrooms

      1 tb Tomato paste

           Salt
           Pepper
      1    Orange; grated zest and

           - juice
  One day before serving the stew: In a large nonreactive bowl, combine the
  meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
  marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
  piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
  for 24 hours, stirring once or twice. Let the meat and vegetables return to
  room temperature. With a slotted spoon, remove the meat from the marinade.
  Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
  liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
  Bring to a boil over medium-high heat. Boil for 5 minutes to reduce
  slightly. Remove from the heat. In a large skillet, melt the butter in the
  olive oil (2) over high heat. When the foam subsides, add half of the meat.
  Saute, tossing, until browned all over, about 5 minutes. With a slotted
  spoon, transfer the meat to the liquid in the casserole. Repeat with the
  remaining meat. In the same skillet, saute the reserved vegetables until
  browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
  mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
  aside. Stir the tomato paste into the casserole. 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. Stir in salt
  and pepper to taste, the mushrooms, and the orange zest and juice. Discard
  the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
  2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with

  potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
  red wine.