Middle Class Daube De Boeuf via Mastering the Art of French Cooking |
- 3 lbs lean stewing beef cut into 2-1/2 inch squares, 1 inch thick (we used 3 lbs of ground beef. 73/27, no less. I'm not made of money)
- A large, glazed earthenware bowl (no)
- 1-1/2 cup dry white wine, dry white vermouth, or red wine (we opted for a bottle of O'Fallon Cherry Chocolate Beer, because I'll tell you, that shit ain't fit for drinking. We figured it might work for cooking)
- Optional: 1/4 cup brandy, eau de vie, or gin (while I don't normally skip the opportunity for extra booze, we figured to err on the side of caution and just stick with the beer)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon thyme or sage (we opted for the sage)
- 1 crumbled bay leaf (no matter how much you crunch it, it will never be enough. Heed the warnings of my mother: unattended bay leaves mean certain death)
- 2 cloves mashed garlic
- 2 cups thinly sliced onions
- 2 cups thinly sliced carrots
- 1/2 lb lean bacon cut into 1-inch slices 1/4-inch thick and 2 inches long, approximately (Definitely use lean bacon or you're going to be fishing out nasty bacon fat from the final product. As for slice size, we just cut a pack of bacon in half and used them as is)
- 1-1/2 cups (6 ounces) sliced fresh mushrooms
- 1-1/2 lbs ripe, red tomatoes, peeled, seeded, juiced and chopped (we just peeled them, smashed the shit out of them, and willfully ignored the other steps)
- A 5-6 quart fireproof casserole 3-1/2 inches deep (we went with the trusty cast iron enameled Dutch oven)
- 1 cup sifted flour on a plate (we used the flour, but about 3 tablespoons, and not on a plate. I'll explain later)
- 1-2 cups beef stock or canned beef bouillon (we used 2 cups of water and a beef bouillon cube)
Directions
- Place the beef in the bowl and mix with the wine, optional spirits, olive oil, seasonings, herbs and vegetables. Cover and marinate at least 3 hours (6 if refrigerated), stirring up frequently (we took only the vegetables and herbs and threw them in a bowl with the marinade. Since we were not adding meat at this point, we totally ignored the 3 hour requirement and soldiered on)
- Simmer the bacon for 10 minutes in 2 quarts of water (If you've ever seen the movie "Better Off Dead," you'll understand my reluctance to boil bacon. We just gave it a 3 minute zap in the microwave)
- Prepare the mushrooms and tomatoes (already did. They're floating in the marinade)
- Remove the meat from the marinade and drain in a sieve (we browned the ground beef and drained the excess oil. We then mixed about 3 tablespoons of flour in with the meat)
- Preheat oven to 325F (170C Gasmark 3)
- Line the bottom of the casserole (or Dutch oven) with 3-4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables (we took the ground beef and flour mixture and spread a layer over the veggies). Cover with a few strips of bacon, and continue with layers of vegetables, beef and bacon. End with a layer of vegetables and 2-3 strips of bacon.
- Pour the wine from the marinade and enough stock or bouillon almost to cover the contents of the casserole (it took us all the marinade liquid and 2 cups of stock to get the required level of liquid)
- Bring to simmer on top of the stove, cover closely, and set in lower third of preheated oven. Regulate heat so liquid simmers slowly for 2-1/2 to 3 hours (we used the full 3). The meat is done when a fork pierces it easily (obviously don't use this method if you went with the ground beef)
Good times! |
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