Instructions: *Notes: For stew meat, use shoulder, chuck, blade, rump or 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 the meat in batches and brown on all sides, being careful not to crowd the pan or scorch the meat. Remove with a slotted spoon and set aside. Pour off all but a light film of fat from the pan. Add 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, until the wine is reduced by about half, 7 to 10 minutes. Add the mustard and whisk to blend. Return the beef and any accumulated juices to the casserole. Add the tomatoes, onions, garlic and bouquet garni.

Cover and simmer over low heat until the meat is fork tender, 2 to 3 hours. Remove and discard 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 until slightly thickened and reduced by one-third, about 10 minutes. 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 tablespoons of oil, 5 cloves of garlic and more herbs in the bouquet garni - maybe about 1/3 again as much, especially the tarragon!

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