A beef daube is a kind of stew that is just right for the cold weather -
and that is what I cooked, using the following recipe, which I posted
before. It is from _Bistro Cooking_ by Patricia Wells.

Victor

Daube de Boeuf Auberge de la Madone aux Cèpes et à l'Orange
Auberge de la Madone's Beef Stew with Wild Mushrooms and Orange

4 1/2 pounds (2.25 kg) stewing beef, preferably a combination of beef
round and beef chuck, cut into large pieces (each weighing about
4 ounces; 125 g)
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 by leaves
1 tablespoon fresh thyme or 1 teaspoon dried
1/4 cup (6 cl) marc de Provence or Cognac
1 bottle (75 cl) sturdy red wine, such as Côtes-de-Provence
1/4 cup (6 cl) plus 1 tablespoon extra-virgin olive oil
1 teaspoon whole black peppercorns
3 whole cloves
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter
1 pound (500 g) fresh wild cèpe mushrooms or cultivated mushrooms
1 tablespoon tomato paste
Salt and freshly ground pepper
Grated zest and juice of one 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, marc, red wine, and the 1 tablespoon olive oil. 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.

2. 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.

3. In a large skillet, melt the butter in the remaining 1/4 cup (6 cl)
olive oil over high heat. When the foam subsides, add half of the meat.
Sauté, 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.

4. In the same skillet, sauté the reserved vegetables until browned,
about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Sauté until lightly browned, about 5 minutes;
set aside.

5. 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 prepared 2 to 3 days ahead and refrigerated. Reheat before serving.)
Serve with potatoes, rice, or pasta.

Yield: 8 servings