Daube De Boeuf A La Provencale

Total Time: 2 hrs 45 mins Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 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 â½ x 2 â½ 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

Recipe

• 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 1â½-2 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 purã©e 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.