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 leaves
2 cloves garlic, minced
2 cups thinly sliced carrots
2 cups thinly sliced onions
3 lbs chuck steaks, cut in 2 1/2 x 2 1/2 x 1 inch squares
salt and 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
Directions:
Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
Scrape marinade off meat and reserve.
Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
In a bowl toss marinade with tomatoes and mushrooms.
Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
Alternate layers of meat and vegetables, ending with vegetables.
Pour in any left-over marinade.
Cover, set over moderate heat and simmer 15 minutes.
If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
Cover and simmer 1 1/2 -2 hours until meat is tender when pierced.
Tip casserole, trim out fat and taste for seasoning.
If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
Chop or puree garlic and mash with capers.
Beat in mustard.
Gradually beat in olive oil to make a thick sauce.
Stir in basil or parsley just before serving.
Servings: 6
Time preparation: 30 min.
Time total: 165 min.