Provençal casserole

Ingredients for 4 servings:

• 1 kg beef (beef shank or boned cheek)
• 1 bulb(s) garlic
• 5 shallots
• 50 g porcini mushrooms, dried
• 5 peppercorns
• 2 tbsp thyme, fresh, chopped
• 1 tbsp rosemary, fresh, chopped
• 1 carrot(s)
• 2 bay leaves
• ¼ liter schnapps (Marc de Provence)
• 2 liters of red wine (from Provence)
• ¼ liter of water
• 3 tbsp olive oil
• ½ organic orange(s)
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes

Provençal beef stew

Finely chop the garlic, carrot, and shallots and sauté in 1 tablespoon of olive oil. Finely grind the peppercorns in a mortar and pestle and add them with the porcini mushrooms and herbs (set aside about 1/2 tablespoon of herbs). Deglaze everything with the Marc de Provence and top up with 1/4 liter of water, then add the orange zest. Let everything simmer gently for about half an hour and then pass through a sieve. Cut the meat into large pieces and brown in 2 tablespoons of olive oil (with a little more clarified butter if desired). Season with salt and pepper. Pour in a little wine, add the bay leaves, and simmer over medium heat. When the wine has evaporated, add more wine from time to time, deglaze the pan with the remaining juices, and stir in. This takes at least 3 hours. During the last third of the cooking time, alternately add the cooking liquid and the wine and let it reduce. Add the remaining herbs just before serving. My sweetheart insists on cream pasta (homemade pasta tossed in a little reduced cream before serving). The wine recommendation is obvious: Côtes de Provence rouge or a Bandol.