Daube De Boeuf a La Provencale

Recipe by echo echo
READY IN: 2hrs 45mins




  • 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.