Daube De Boeuf a La Provencale

Total Time
2hrs 45mins
Prep 30 mins
Cook 2 hrs 15 mins

This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.

Ingredients Nutrition

Directions

  1. Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
  2. Scrape marinade off meat and reserve.
  3. Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
  4. In a bowl toss marinade with tomatoes and mushrooms.
  5. Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
  6. Alternate layers of meat and vegetables, ending with vegetables.
  7. Pour in any left-over marinade.
  8. Cover, set over moderate heat and simmer 15 minutes.
  9. If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
  10. Cover and simmer 1½-2 hours until meat is tender when pierced.
  11. Tip casserole, trim out fat and taste for seasoning.
  12. If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
  13. Chop or purée garlic and mash with capers.
  14. Beat in mustard.
  15. Gradually beat in olive oil to make a thick sauce.
  16. Stir in basil or parsley just before serving.
Most Helpful

5 5

I did substitute cooking sherry for the brandy since I didn't have any. The meat was tender and the flavour in the mushrooms was to die for. Great meal Served over rice.I just wasn't sure what I was to do with the mashed garlic/caper mixture add to pot or drizzle over the plated stew. I added it right to the pot . Made for Newest Zaar tag jan 2009