Daube De Boeuf A La Provencale
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.
Steps
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 1-2 hours until meat is tender when pierced.
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 pure garlic and mash with capers.
Beat in mustard.
Gradually beat in olive oil to make a thick sauce.
Stir in basil or parsley.
Ingredients
olive oil, dry vermouth, brandy, salt, pepper, thyme, bay leaf, garlic, carrots, onions, chuck steaks, salt and pepper, flour, firm ripe tomatoes, fresh mushrooms, beef bouillon, cornstarch, capers, dijon mustard, fresh basil