Provençal beef stew with Maille cornichons and capers
With the zest and crunch of Maille’s cornichons, this warm, comforting beef stew is the perfect burst of flavour on a cool fall evening
1 cup dried porcini mushrooms
4 pounds beef cubes
3 carrots, cut into 1-inch pieces
2 onions, halved and thinly sliced
6 garlic cloves, thinly sliced
1 can whole tomatoes (28-ounce), crushed
1 cup drained Maille caramelized onions gherkins OR Crunchy Mild Gherkins, halved lengthwise
1/3 cup capers, drained
1 teaspoon herbes de Provence
Bouquet garni: 6 parsley sprigs, 2 thyme sprigs and 1 bay leaf, tied with string
One bottle of dry white wine
4 cups water
2 to 4 tablespoons of Maille Old Style Dijon Mustard (or use Maille au Vin Blanc), to taste
Salt and pepper
Buttered noodles or roasted potatoes for serving
Preheat the oven at 275°.
In a large microwave-safe bowl, cover the porcini with water and microwave on high for 2 minutes. Set aside until softened, about 10 minutes. Drain, rinse and coarsely chop the mushrooms.
In a large, cast-iron casserole, combine the beef, carrots, onions, garlic, tomatoes, gherkins, capers, herbs de Provence, bouquet garni and porcini. Add the mustard, wine and water. Season with salt and pepper and bring to a boil. Cover the casserole and braise in the oven until the meat is tender, about 2 hours.
Using a slotted spoon, transfer the meat and vegetables to a deep platter and cover with foil. Discard the bouquet garni. Skim as much fat off of the liquid as possible. Set the casserole over high heat and boil the braising liquid until it reduces to approximately 5 cups. This should take about 30 minutes. Return the meat and vegetables to the casserole. Season with salt and pepper and simmer until heated through. Serve the beef stew over buttered noodles or roasted potatoes.