Beef Daube With Mustard, Herbs & White Wine

• 3 med onions, peeled
• 3 Tbsps extra virgin olive oil
• 2 lbs boneless braising beef (such as beef shoulder, chuck, blade, neck, rump or brisket)cut into 3" cubes
• sea salt to taste
• freshly ground pepper to taste
• 1 75cl bottle of white wine such as Chardonnay
• 2 Tbsp imported Dijon mustard
• 1 - 16oz can peeled Italian plum tomates in juice
• 3 plump, fresh garlic cloves, peeled and halved
• Bouquet garni: several sprigs of flat leaf parsley, thyme, tarragon and fresh bay leaves tied in a bundle with household twine

1. Slice onions in half lengthwise. Place cut side down and slice crosswise into very thin slices. Set aside.
2. In a large covered casserole, heat olive oil over moderate heat. When oil is hot, begin to brown the beef, carefully regulating the heat to avoid scorching the meat. Don't crowd the pan and brown meat on all sides in several batches, taking about 10 mins per batch to brown. Use tongs to avoid piercing the meat and transfer to a platter. Immediately season generously with s & p
3. Only a thin film of fat should remain (pour off any extra). Add the wine pouring all over the surface. Scrape up brown bits. Adjust heat to bring to a gentle simmer and cook, uncovered, until most of the wine has cooked off (about 7 mins). Whisk in the mustard.
4. Return beef and juices to the casserole. Add the tomatoes and liquid, the onions, garlic and bouquet garni. Cover and simmer over low heat until the beef is fork tender (2-3 hrs). Remove bouquet garni. With slotted spoon, transfer beef, onion and tomatoes to a platter. Boil sauce over high heat until reduced by about one third, about 10 mins. Return solids to the sauce, reheat gently and serve in warmed shallow soup bowls.

onions, olive oil, braising beef, salt, freshly ground pepper, white wine, mustard, tomates, garlic, bouquet garni

Taken from www.epicurious.com/recipes/member/views/beef-daube-with-mustard-herbs-white-wine-50011415 (may not work)