Join “Jayni’s Kitchen” this week for “Country French New Year’s Eve Menu with Wine Pairings by Doug Frost.”

Host Jayni Carey will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Boeuf en Daube

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3 tablespoons olive oil

3 medium onions, halved and thinly sliced

3 pounds beef (combination of beef top round roast, beef chuck arm roast, boneless beef ribs or other cuts of beef for braising)

salt and black pepper, to taste

Jayni’s Kitchen

1/2 ounce dried porcini mushrooms

1 cup boiling water

1 medium onion, halved

4 whole cloves

1 cup chopped canned tomatoes with juice

1 bottle of dry red Rhone wine

2 bay leaves

1 teaspoon dried thyme

1 pound carrots, peeled and sliced into 1/4-inch rounds

4 ounces imported black olives, pitted and halved

1 tablespoon fresh orange zest

1 teaspoon nutmeg, freshly ground

1 pound wide egg noodles, cooked and tossed with butter

Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, turning often until browned, 10 to 12 minutes. Remove the onions from the skillet and place in a large Dutch oven.

Trim the fat from the beef and cut into 1 1/2-inch cubes. Add more oil as needed to the skillet and brown the beef in batches over medium-high heat. Place the beef in the Dutch oven and sprinkle with salt and pepper, to taste. While the beef is browning, reconstitute the dried porcini mushrooms in one cup of boiling water. Let stand for about 30 minutes; then remove the mushrooms and finely chop. Add the mushrooms and mushroom water to the beef mixture. Slice the remaining onion in half and stick the cloves in the onion. Add to the pan along with the tomatoes, wine, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and simmer for 1 hour. After 1 hour, add the carrots, cover and simmer for 2 to 3 hours more, until the beef is very tender and the broth is very flavorful. During the last 30 minutes of cooking, stir in the olives, orange zest and nutmeg. Simmer the daube uncovered to reduce the liquid and thicken slightly.

Serve the daube over hot, buttered noodles. Serves 8.

Doug Frost’s wine recommendation: 1990 Jaboulet La Chapelle Hermitage (or current vintage) or 2000 E. Guigal Cotes Du Rhone.