Sunday Dinner

Asparagus and Goat Cheese Bites

Beef Daube with Mustard, Herbs, and White Wine
French Baguette

Chocolate Espresso Caramel Truffle Tart

I like to think of this dish as the Spring cousin to Beef Bourguignon.  It calls for white wine instead of red wine to braise the meat, making it a little lighter, but still full of rich flavor. Plenty of onions (never enough of those in my book), garlic and tomatoes help flavor the sauce along with a good Dijon mustard (by the way, I use Maille or Amora) and a few herbs.  I take it one step further by finishing the sauce with a little beurre maniĆ© which is a "kneaded" mixture of flour and butter.  It really makes the sauce velvety, smooth, and perfect for dragging through a crusty piece of bread.

One nice thing about this stew is that it is not as labor intensive as the Beef Bourguignon.  It's kind of a one pot meal which is perfect for me when there is a Sunday afternoon soccer game to attend. That's a score for me (and one for my little soccer player☺)!

Yikes! I need to clean my copper pot.

Printable Recipe

Beef Daube with Mustard, Herbs, and White Wine
serves 6

3 pounds boneless beef stew meat, cut into 3-inch cubes and patted dry
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
1 (750 ml) bottle of dry white wine
2 Tablespoons Dijon mustard
1 (28-ounce) can whole peeled tomatoes with juice
4 medium onions, halved and sliced
4 cloves garlic, minced
4 springs each fresh flat-leaf parsley and fresh thyme, tied together with twine
1 bay leaf
1 Tablespoon unsalted butter at room temperature
1 Tablespoon unbleached all-purpose flour
2 Tablespoons chopped fresh flat-leaf parsley

Season the beef with kosher salt and freshly ground black pepper.  In a large Dutch oven, heat the oil over medium-high heat.  In batches, brown the meat on all sides, being careful not to crowd the pan or scorch the meat.  Transfer the meat to a platter and continue with the remaining meat.

Reserve 1 tablespoon of the oil in the pan, discarding the rest.  Add the wine, scraping up any brown bits on the bottom of the pan.  Bring the mixture to a boil.  Reduce the heat and gently simmer, uncovered, until the wine is reduced by half, about 7-10 minutes.  Whisk in the mustard.

Return the beef and any accumulated juices to the wine mixture.  Add the tomatoes with juice, onions, garlic and herbs.  Cover and simmer over low heat until the meat is fork tender, about 2 1/2 to 3 hours.  Remove and discard the herbs.  With a slotted spoon remove the beef, tomatoes, and onions and transfer to a platter.  Increase the heat to high and boil the sauce until it is slightly thickened and reduced by one-third (skimming any fat and foam off the surface), about 10 minutes.  Reduce the heat to medium.  In a small bowl, combine to butter and flour to form a paste. Stir the butter mixture into the sauce, stirring until incorporated.  Return the meat and vegetables to the sauce and reheat gently.  Season to taste with kosher salt and freshly ground black pepper.  Ladle into shallow bowls and garnish with parsley.  Enjoy!

Source: Adapted from Joy of Cooking, 1997

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