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    You are in: Home / Recipes / Daube De Boeuf a La Provencale Recipe
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    Daube De Boeuf a La Provencale

    Daube De Boeuf a La Provencale. Photo by wicked cook 46

    1/1 Photo of Daube De Boeuf a La Provencale

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    30 mins

    2 hrs 15 mins

    echo echo's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 19, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Daube De Boeuf a La Provencale

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 764.6
     
    Calories from Fat 505
    66%
    Total Fat 56.2 g
    86%
    Saturated Fat 19.6 g
    98%
    Cholesterol 156.4 mg
    52%
    Sodium 1151.2 mg
    47%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.6 g
    22%
    Protein 44.1 g
    88%

    The following items or measurements are not included:

    chuck steaks

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