Bœuf en Daube

Bœuf en Daube. (Healthy country food!)

 

(Daube comes from “daubière,” a terracotta pot in which the dish is traditionally cooked.)

 

For the marinade:

2 tablespoons olive oil

2 cups dry wine

2 teaspoons salt and 1⁄4 teaspoon pepper

2 cloves garlic, minced

2 cups sliced carrots

1 cup thinly sliced white onions

1 cup sliced challots

Bouquet garni: 1⁄2 teaspoon thyme or 1/2 teaspoon sage

1 bay leaf

3 lbs chuck steaks, cut in 2 ½ x 2 ½ x 1 inch squares

 

3 Tbsp flour (to roll the steak in once removed from the marinade)

1 1⁄2 cups firm ripe tomatoes, peeled, seeded and chopped

1 1⁄2 cups sliced fresh mushrooms (use a variety)

1 cup black olives (optional. I use kalamata olives)

2 tablespoons Dijon mustard

beef bouillon, if you need additional liquid

cornstarch or flour, if necessary to thicken the sauce

 

For the marinade: Mix olive oil, wine, salt & pepper, garlic, carrots and onions and marinate steak in refrigerator overnight or at least 6 hours, stirring meat several times.

Take the meat out of the marinade and reserve the marinade.

Season meat lightly with salt and pepper; roll in flour and set aside.

Briefly sauté the meat.

In a bowl toss marinade with tomatoes, olives and mushrooms. Add 2 Tbsp mustard.

 

Layer vegetables and meat in 6 quart flame-proof casserole.

Cover with any left-over marinade and add a little bouillon if necessary.

Cover, set over moderate heat and simmer, or bake, 1½-2 hours until meat is tender when pierced.

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.

Sprinkle with chopped parsley.

 

Serve with steamed potatoes, a mix of Camargue red rice and white rice or Basmati rice.

 

Done