Daube De Boeuf A La Provencale Recipe

Name: Daube De Boeuf A La Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 x 2 1/2 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

Servings: persons

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 1/2 x 2 1/2 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

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 11/2-2 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 puree 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.

1244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups dry vermouth, 1/4 cup brandy or 1/4 cup gin, 2 teaspoons salt, and more.

Yes, Daube De Boeuf A La Provencale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Daube De Boeuf A La Provencale

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