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1
Dry the pieces of beef and dust them lightly with flour.
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2
Heat one tablespoon of the butter and one tablespoon oil in a heavy three-quart casserole.
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3
Brown the meat over medium-high heat without crowding.
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4
Add a little more oil if necessary.
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5
Remove the beef from the casserole and lower the heat.
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6
Saute the onion in the casserole until tender.
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7
Add the garlic and saute another minute.
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8
Stir in the stock and vermouth, scraping the bottom of the casserole.
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9
Return the beef and any juices it might have released to the casserole.
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10
Add the thyme and rosemary.
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11
Bring to a simmer, season to taste with salt and pepper and cover.
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12
Adjust heat so the stew simmers gently.
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13
Simmer for 1 1/2 hours.
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14
Heat the remaining tablespoon of butter and 1 tablespoon of oil in a skillet and saute the mushrooms quickly over very high heat until they are lightly browned.
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15
Drain them and add them to the casserole.
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16
Continue cooking the stew for another 15 minutes or so, until the beef is tender.
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17
If you are making this stew in advance, complete it up untll this point, then finish step four just before serving.
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18
Combine the cream and mustard.
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19
Stir a little of the hot sauce from the stew into this mixture, then add the cream mixture back to the casserole.
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20
Add the capers, recheck seasonings, bring the sauce to a simmer once again and then serve.
