Boeuf En Daube

By Dianewaldron

Ingredients

• 2 pounds boneless beef chuck shoulder
• 1 cup dry red wine
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 tblspn snipped parsley
• 1 tspn salt
• 3 whole peppercorns, slightly crushed
• 1/2 tspn dried thyme, crushed
• 1 bay leaf
• 1 clove garlic, minced
• 2 tblspn cooking oil
• 1/3 cup beef broth
• 15 small whole onions (boilers)
• 1 cup sliced carrots
• 1 cup sliced fresh mushrooms
• salt and pepper
• 3 tblspn all-purpose flour
• 1/4 cup beef broth
• 4oz chicken livers, halved

Details

Servings 6

Preparation

Step 1

Remove all excess fat and gristle from beef; cut into 1 inch cubes. Place cubes in large plastic bag set in large deep bowl; add wine, finely chopped onion, carrot, celery, parsley, the 1 teaspoon salt, peppercorns, thyme, and bay leaf. Tie bag closed. Cover and refrigerate overnight, turning bag several times to redistribute marinade. Drain, reserving marinade. In 4 quart Dutch oven brown beef, garlic, and finely chopped vegetables, half at a time, in hot oil. Return all beef and vegetables to pan. Add marinade the 1/3 cup broth. Bring to boiling. Reduce heat; cover and simmer 10-15 minutes. Add mushrooms. Season to taste. Simmer, covered, 5 minutes. Blend flour and remaining broth. Add to Dutch oven; cook and stir till bubbly. In small skillet brown chicken livers about 5 minutes or just until pink in center. Add chicken livers to stew; heat through. Turn into serving dish.