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Boeuf Daube
"Daube" comes from the French word for a covered casserole. Which is to say, a stew. We love this one served
over couscous.
| 2 lbs. stew meat of choice, in 1-2 inch cubes |
1/2 c. seasoned flour |
| 3 T. olive oil |
3 c. dry white wine |
| 2 T. Dijon mustard |
2-3 large tomatoes, chopped |
| 3 medium onions, halved and sliced |
3 cloves garlic, minced |
| 1 bouquet garni |
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- Pat the beef cubes dry with paper towels, and dredge them in the seasoned flour.
- Heat the oil in a large Dutch oven over medium-high heat. Add the meat in batches, browning it and taking care
not to crowd the pot.
- When all of the meat has browned and been removed, add the wine to the pot. Bring it to a boil, scrapping the bottom
to clear the pot of any browned bits and reducing the wine by half.
- Mix in the mustard, and return the beef and its juices to the pot. Add the remaining ingredients, and bring
the pot to a boil.
- Cover and reduce the heat to a simmer. Cook for 2+ hours, until the meat is tender.
- Remove and discard the bouquet garni. Remove the meat, tomatoes, and onions with a slotted spoon. Turn up
the temperature under the pot to high, and reduce the sauce by one-third (approximately 10 minutes). Return the meat
and vegetables to the pot. Reheat them gently and serve.
6-8 servings
Source: Joy of Cooking
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