Daube De Boeuf a La Provencale
Ready In: 2 hrs 45 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 1⁄2 cups dry vermouth
- 1⁄4 cup brandy or 1⁄4 cup gin
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon thyme or 1⁄2 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 1⁄2 cups firm ripe tomatoes, peeled,seeded,and chopped
- 1 1⁄2 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
- 1⁄2 cup minced fresh basil or 1⁄2 cup fresh parsley
Directions
- Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
- Scrape marinade off meat and reserve.
- Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
- In a bowl toss marinade with tomatoes and mushrooms.
- Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
- Alternate layers of meat and vegetables, ending with vegetables.
- Pour in any left-over marinade.
- Cover, set over moderate heat and simmer 15 minutes.
- If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
- Cover and simmer 1½-2 hours until meat is tender when pierced.
- Tip casserole, trim out fat and taste for seasoning.
- 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.
- Chop or purée garlic and mash with capers.
- Beat in mustard.
- Gradually beat in olive oil to make a thick sauce.
- Stir in basil or parsley just before serving.
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