Beef Daube (Beef Stew with Mustard, Herbs, and White Wine)

Ingredients

• 2 pounds boneless chuck roast
  
• ½ cup brown rice flour seasoned with ½ teaspoon salt and ¼ teaspoon paprika
  
• 3 tablespoons extra-virgin olive oil
  
• 3 cups dry white wine
  
• 2 tablespoons Dijon mustard
  
• 1 – 16 oz. can plum tomatoes, with juice
  
• 3 medium onions, halved and sliced
  
• 3 garlic cloves, minced
  
• 1 Bouquet Garni (4 sprigs parsley + 2 sprigs thyme + 1 bay leaf, wrapped in cheesecloth and tied)
  

Directions

1. Pat meat dry and cut into 2-inch cubes. Dredge in seasoned flour, coating all sides. In a large Dutch oven, heat oil over medium-high heat. Add the meat in batches, browning on all sides. Remove browned meat to a plate and cover; set aside.
   
2. Add the white wine and bring to a boil, scrapping up any browned bits from the bottom of the pot. Reduce the heat and simmer for 7 to 10 minutes, until the wine is reduced by half. Whisk in the mustard. Add the meat along with any other accumulated juices to the pan. Add the tomatoes, onions, garlic, and Bouquet Garni. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork tender.
   
3. With a slotted spoon remove the meat, onions, and tomatoes from the sauce and discard the Bouquet Garni. Increase the heat to high and boil until the sauce is slightly thickened and reduced by a third, about 10 minutes. Reduce the heat to medium and return the meat and vegetables to the sauce. Reheat slowly and serve. Serves 6.
   

 

Recipe adapted from Joy of Cooking

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