Daube De Boeuf a La Provencale Recipe
This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least
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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 ½ x 2 ½ x 1 inch squares
- salt
- 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
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