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["*Notes: For stew meat, use shoulder, chuck, blade, rump or possibly brisket.", "Bouquet garni: 4 sprigs each fresh parsley, thyme, and tarragon, and 1 bay leaf, tied in a bundle", "Pat the meat dry, cut into 3"" cubes and season with salt and pepper.", "Heat the oil in a Dutch oven over medium-high heat.", "Add in the meat in batches and brown on all sides, being careful not to crowd the pan or possibly scorch the meat.", "Remove with a slotted spoon and set aside.", "Pour off all but a light film of fat from the pan.", "Add in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan.", "Reduce the heat and gently simmer, uncovered, till the wine is reduced by about half, 7 to 10 min.", "Add in the mustard and whisk to blend.", "Return the beef and any accumulated juices to the casserole.", "Add in the tomatoes, onions, garlic and bouquet garni.", "Cover and simmer over low heat till the meat is fork tender, 2 to 3 hrs.", "Remove and throw away the bouquet garni.", "With a slotted spoon, remove the beef, onions and tomatoes to a platter.", "Increase the heat to high and boil the sauce till slightly thickened and reduced by one-third, about 10 min.", "Reduce the heat to medium, return the solids to the sauce, and reheat gently.", "Serve the daube in warmed shallow soup bowls.", "Makes 4 to 6 servings.", "NOTES : I use 2 Tbsp.", "of oil, 5 cloves of garlic and more herbs in the bouquet garni - maybe about 1/3 again as much, especially the tarragon!"]
