Daube De Boeuf a La Provencale

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups dry vermouth
• 1/4 cup brandy or gin
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme or 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 ½ x 2 ½ 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 fresh parsley

Directions

1. 1

   Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.

2. 2

   Scrape marinade off meat and reserve.

3. 3

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

4. 4

   In a bowl toss marinade with tomatoes and mushrooms.

5. 5

   Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.

6. 6

   Alternate layers of meat and vegetables, ending with vegetables.

7. 7

   Pour in any left-over marinade.

8. 8

   Cover, set over moderate heat and simmer 15 minutes.

9. 9

   If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.

10. 10

    Cover and simmer 1½-2 hours until meat is tender when pierced.

11. 11

    Tip casserole, trim out fat and taste for seasoning.

12. 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. 13

    Chop or purée garlic and mash with capers.

14. 14

    Beat in mustard.

15. 15

    Gradually beat in olive oil to make a thick sauce.

16. 16

    Stir in basil or parsley just before serving.