Daube De Boeuf a La Provencale

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.

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

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 ½ cups dry vermouth
• ¼ cup brandy or ¼ cup gin
• 2 teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon thyme or ½ teaspoon sage
• 1 bay leaf
• 2 cloves garlic , minced
• 2 cups thinly sliced carrots
• 2 cups thinly sliced onions
• 3 lbs chuck steaks , cut in 2 ½ x 2 ½ x 1 inch squares
• salt and pepper
• flour
• 1 ½ cups firm ripe tomatoes , peeled,seeded,and chopped
• 1 ½ cups sliced fresh mushrooms
• beef bouillon , if necessary
• cornstarch , if necessary
• 2 cloves garlic
• 3 tablespoons capers
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• ½ cup minced fresh basil or ½ cup fresh parsley

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.

Reviews

[wicked cook 46]

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