Beef Daube With Mustard Herbs White Wine Recipes

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DAUBE A LA PROVENCALE



Daube a la Provencale image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 10h35m

Yield 4 servings

Number Of Ingredients 20

2 pounds beef chuck, cut into 3-inch pieces
2 cups red wine
1/4 cup red wine vinegar
2 carrots, roughly chopped
2 onions, sliced
2 tablespoons olive oil
4 strips bacon, cut into lardons
4 stems fresh rosemary
4 sprigs fresh thyme
3 cloves garlic, smashed
2 bay leaves
Kosher salt and freshly ground black pepper
Macaronade, recipe follows, for serving
2 tablespoons butter, cut into small cubes, plus more for greasing
8 ounces macaroni
Kosher salt
1/2 cup shredded Swiss or gruyere cheese
1/2 cup sauce from Daube a la Provencale
1/4 cup seasoned breadcrumbs
Freshly ground black pepper

Steps:

  • Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
  • Preheat the oven to 325 degrees F.
  • Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
  • Preheat the oven to 350 degrees F. Grease a gratin dish.
  • Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

BEEF DAUBE



Beef Daube image

Categories     Beef     Fall     Spring     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 15

4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
1 750-ml bottle of dry red wine
3 medium carrots, peeled, cut into large pieces
1 large onion, quartered
8 fresh thyme sprigs
2 garlic cloves, halved
2 bay leaves
1 large fresh rosemary sprig
1 4x1-inch strip orange peel (orange part only)
2 ounces pancetta or bacon, finely chopped
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
5 tablespoons all purpose flour
Chopped fresh parsley

Steps:

  • Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
  • Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
  • Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
  • Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

PROVENçAL WHITE WINE BEEF DAUBE



Provençal White Wine Beef Daube image

A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.

Provided by Julia Moskin

Categories     soups and stews, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 15

4 tablespoons extra-virgin olive oil
2 tablespoons brandy, eau-de-vie or Cognac
6 pounds boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks
Salt and freshly ground black pepper
2 large onions, thinly sliced
4 carrots, peeled and thickly sliced
4 ounces mushrooms, trimmed and thickly sliced
1 head garlic, cloves separated, smashed and peeled
Grated zest of 1 orange, more for garnish (optional)
2 ripe tomatoes, chopped, or 1 cup canned tomato purée
2 bottles white wine
1 bouquet garni (1 small bunch fresh parsley, 6 to 8 sprigs fresh thyme and 2 bay leaves, tied together or bundled in cheesecloth)
1/2 to 1 teaspoon whole black peppercorns
1/4 cup freshly chopped parsley, for garnish
Small pasta, such as orzo, mezze penne or conchiglie, for serving

Steps:

  • In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
  • Place a rack in the center of the oven and heat to 325 degrees.
  • In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
  • Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
  • Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
  • When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
  • Serve over hot pasta, garnished with parsley and orange zest, if desired.

Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram

BEEF DAUBE PROVENCAL



Beef Daube Provencal image

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

BEEF DAUBE WITH MUSTARD, HERBS & WHITE WINE



BEEF DAUBE WITH MUSTARD, HERBS & WHITE WINE image

Categories     Soup/Stew     Beef

Yield 5 people

Number Of Ingredients 10

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

Steps:

  • Slice onions in half lengthwise. Place cut side down and slice crosswise into very thin slices. Set aside. 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 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. 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.

BEEF DAUBE WITH MUSTARD, HERBS, AND WHITE WINE



Beef Daube With Mustard, Herbs, And White Wine image

Provided by Global Cookbook

Number Of Ingredients 7

2 lb boneless beef stew meat * see note Salt and pepper
3 Tbsp. extra virgin olive oil
750 ml Chardonnay or possibly similar dry white
2 Tbsp. Dijon mustard
16 ounce canned plum tomatoes with juice
3 med onions halved and sliced
3 x Cloves garlic halved Bouquet Garni * see note

Steps:

  • *Notes: For stew meat, use shoulder, chuck, blade, rump or possibly brisket. Bouquet garni: 4 sprigs each fresh parsley, thyme, and tarragon, and 1 bay leaf, tied in a bundle Pat the meat dry, cut into 3" cubes and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add in the meat in batches and brown on all sides, being careful not to crowd the pan or possibly scorch the meat. Remove with a slotted spoon and set aside. Pour off all but a light film of fat from the pan. Add in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce the heat and gently simmer, uncovered, till the wine is reduced by about half, 7 to 10 min. Add in the mustard and whisk to blend. Return the beef and any accumulated juices to the casserole. Add in the tomatoes, onions, garlic and bouquet garni. Cover and simmer over low heat till the meat is fork tender, 2 to 3 hrs. Remove and throw away the bouquet garni. With a slotted spoon, remove the beef, onions and tomatoes to a platter. Increase the heat to high and boil the sauce till slightly thickened and reduced by one-third, about 10 min. Reduce the heat to medium, return the solids to the sauce, and reheat gently. Serve the daube in warmed shallow soup bowls. Makes 4 to 6 servings. NOTES : I use 2 Tbsp. of oil, 5 cloves of garlic and more herbs in the bouquet garni - maybe about 1/3 again as much, especially the tarragon!

Nutrition Facts : ServingSize 620 g, Calories 512, Fat 23.2 g, TransFat 0.0 g, SaturatedFat 6.89 g, Cholesterol 36 g, Sodium 1206 g, Carbohydrate 32.81 g, Fiber 5.2 g, Sugar 9.9 g, Protein 13.15 g

BEEF STEW WITH RED WINE AND CARROTS (DAUBE DE BOEUF AUX CAROTTES



Beef Stew With Red Wine and Carrots (Daube De Boeuf Aux Carottes image

from Fine Cooking #84. A very rich and hearty beef stew that is perfect served over mashed potatoes.

Provided by jenpalombi

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs boneless beef chuck roast
2 tablespoons extra virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
kosher salt & freshly ground black pepper, to taste
8 ounces shallots, thinly sliced (8 to 10 medium)
2 tablespoons brandy, such as Cognac
2 tablespoons tomato paste
2 -3 garlic cloves, finely chopped (2 to 3 tsp.)
2 teaspoons herbes de provence
2 cups red wine, such as Cotes du Rhone
1 (14 1/2 ounce) can whole canned tomatoes
4 slices orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb slender carrot, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.
  • Position a rack in the lower third of the oven. Heat the oven to 325ºF.
  • Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.
  • When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them inches Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
  • Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
  • Make Ahead: This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.

Nutrition Facts : Calories 809.9, Fat 52.6, SaturatedFat 19.8, Cholesterol 161.6, Sodium 389.1, Carbohydrate 19.9, Fiber 3.1, Sugar 6.4, Protein 45.2

BEEF DAUBE



Beef Daube image

This wine-marinated beef stew not only is the ultimate comfort food, it's quintessentially bistro. Spoon over buttered noodle to warm up cool nights.

Provided by Claudia Wey

Categories     Stew

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 17

8 fresh thyme, springs
1/2 bunch fresh parsley, springs
1 orange, peel (cut into strips)
1 garlic clove, smashed
2 bay leaves
1 tablespoon black peppercorns
1 teaspoon kosher salt
750 ml red wine, Zinfandel
3 lbs beef chuck, roast, trimmed and cut into 2 inch chucks
4 slices bacon, diced
1/2 cup all-purpose flour
4 carrots, peeled and cut into 3-inch pieces
2 cups onions, peeled (pearl or boiler)
2 fennel bulbs, cored and quartered
1 tablespoon fresh thyme leave, minced
1 cup beef stock or 1 cup beef broth
3 roma tomatoes, quartered

Steps:

  • Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
  • Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
  • Remove beef from marinate.
  • Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
  • Preheat over to 325.
  • Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
  • Transfer bacon to a paper-towel-lined plate; reserve dripping.
  • Dredge beef pieces in flour, shaking off any excess.
  • Brown beef on all sides in bacon dripping in pot over high heat.
  • Work in batches if necessary, adding olive oil if needed. Seat beef aside.
  • Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
  • Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
  • Return beef and bacon to pot; add beef stock and tomatoes.
  • Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
  • Serve daube with egg noodles or broiled potatoes.

Nutrition Facts : Calories 772.2, Fat 41.8, SaturatedFat 16.4, Cholesterol 160.1, Sodium 695.7, Carbohydrate 31.3, Fiber 6.3, Sugar 7.9, Protein 44.5

DAUBE DE BOEUF



Daube de Boeuf image

Provided by Amanda Hesser

Categories     dinner, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 16

3 pounds rump pot roast or chuck pot roast, cut into 2 1/2-inch squares, 1 inch thick
1 1/2 cups dry white wine
1/4 cup brandy
2 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons thyme leaves
1 bay leaf, crumbled
2 cloves garlic, peeled and mashed
2 cups thinly sliced onions
2 cups thinly sliced carrots
1/2 pound lean bacon, cut into strips 1/4 inch thick and 2 inches long, simmered in water for 10 minutes, drained and dried
1 1/2 cups sliced mushrooms
2 1/4 cups canned whole, peeled tomatoes, drained and chopped coarsely
1 cup sifted flour, on a plate
1 to 2 cups beef stock

Steps:

  • In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.
  • Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.
  • Line the bottom of a deep 6-quart casserole with 3 or 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. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
  • Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
  • Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)

Nutrition Facts : @context http, Calories 705, UnsaturatedFat 20 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 11 grams, Sodium 1409 milligrams, Sugar 8 grams, TransFat 1 gram

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From myparisiankitchen.com


PROVENCAL LAMB STEW DAUBE WITH WHITE WINE - PERFECTLY PROVENCE
Chop the onions. Pour the olive oil in a skillet and heat. Fry the onions in the skillet until translucent, and then add the meat to sear on all sides. Add the flour and make it stick to the meat (we call that « singer la viande » in French). Meanwhile, slice the carrots, and crush the garlic cloves.
From perfectlyprovence.co


BEEF DAUBE PROVENCAL WITH BANDOL RED WINE #WINOPHILES
2019-02-16 Preheat oven to 300 degrees. On the stovetop, heat on medium 1 tablespoon olive oil in a daubiere or similar oven safe cooking vessel. Add the onions, cook for a few minutes then add the carrots. Cook the onions and carrots until they begin to …
From cookingchatfood.com


BEEF WITH WHITE WINE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
2018-02-19 In a small dish add the flour and coat the meat. In a medium- sized frying pan, add the olive oil and brown the meat, then add the onion and cook 2-3 minutes on medium - low heat, add the carrots, garlic, rosemary, sprinkle with oregano and salt, add water. Simmer covered on low heat for approximately 30-40 minutes, uncover and add the white ...
From anitalianinmykitchen.com


BEEF STEW COOKED IN WHITE WINE RECIPE - FOOD NEWS
In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
From foodnewsnews.com


DAUBE PROVENçALE OR BEEF STEW WITH WINE - EXPERIENCEPLUS!
2011-11-03 Add salt, pepper, herbs and orange peel. Stir well and add the wine. Keep cooking on high heat until about half the wine has evaporated. Then add the crushed tomatoes, stir well again and cover tightly. Simmer on low — or in a 325 degree oven for about 2 hours or until the meat is very tender. Serve with boiled potatoes on the side if you wish.
From experienceplus.com


30 EASY STEW RECIPES YOU CAN PREP AND THEN LEAVE ALONE
2 days ago What better than a nourishing stew. Simple to make and usually in just one pot, stews make great use of more economical cuts of meat and root vegetables. There's little hands-on time, too. All the ...
From msn.com


DAUBE - TRADITIONAL FRENCH BEEF STEW RECIPE | 196 FLAVORS
2017-08-06 Add the smoked pork belly, and sauté for 3 minutes over medium heat. Add the meat, and brown the pieces of beef on each side. Pour the flour gradually and stir with a wooden spoon. Add the tomatoes, season with salt and pepper and mix again. Remove the celery and leek from the marinade and add the marinade to the pot.
From 196flavors.com


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