Daube Provencal Beef Stew

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 pound beef top round
1 pound beef cheeks
1 pound beef shoulder
1/2 pound slab bacon -- cut 1/2 inch lardons
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 medium celery ribs -- cut into 1/2 inch dice
4 medium carrots -- cut into 1/2 inch dice
2 medium Onions -- cut into 1/2 inch dice
1 medium garlic head -- top sliced off
1 medium orange -- in wide pieces , zest of
1 teaspoon cinnamon
1 medium bouquet garni
4 cups flour
2 cups water
=== marinade ===
1 medium celery rib -- chopped 1/4 inch dice
1 medium Onion -- chopped 1/4 inch dice
1 medium carrot -- chopped 1/4 inch dice
4 pieces bay leaves
4 cups dry red wine
1/4 cup brandy
4 cloves garlic
1 pound beef top round
1 pound beef cheeks
1 pound beef shoulder
1/2 pound slab bacon -- cut 1/2 inch lardons
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 medium celery ribs -- cut into 1/2 inch dice
4 medium carrots -- cut into 1/2 inch dice
2 medium Onions -- cut into 1/2 inch dice
1 medium garlic head -- top sliced off
1 medium orange -- in wide pieces , zest of
1 teaspoon cinnamon
1 medium bouquet garni
4 cups flour
2 cups water
=== marinade ===
1 medium celery rib -- chopped 1/4 inch dice
1 medium Onion -- chopped 1/4 inch dice
1 medium carrot -- chopped 1/4 inch dice
4 pieces bay leaves
4 cups dry red wine
1/4 cup brandy
4 cloves garlic
 

Preparation:

Cut beef into 3-inch cubes and place in bowl with marinade ingredients and toss well. Let stand overnight. Preheat oven to 265 degrees. Remove beef from marinade and drain. Drain liquid from marinade and set aside. Place bacon into a Dutch oven and set over medium heat. Cook until fat has rendered and remove bacon. Season beef pieces and brown on all sides, 6 or 7 pieces at a time. When meat is browned, add celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a boil. Season with salt and pepper. Add meat to pan. Make a wet paste of flour and water and roll to form rope. Moisten rope and line top of Dutch oven with paste. Press top down firmly and cook 5 hours. Remove, crack crust, open pan and cook 20 minutes more. Serve with fresh noodles. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A15)