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 Officer's Club Beef Dijon web posted August 28, 2006 Ingredients: 2 lbs. boneless beef chuck or round, 3/4- inch cubes 1 med. onion, chopped 2 stalks celery, chopped 1 lrg. clove garlic, minced 1 tbsp. oil 2 tbsp. all-purpose flour 1/2 tsp. dried thyme leaves 1/2 cup tomato puree 2 tbsp. Dijon-style mustard 1/2 cup Claret wine Trim meat of any excess fat. In a heavy 3-qrt. saucepan, saute onion, celery and garlc in oil until slightly softened. Add meat and a little oil. Cook over med. heat, uncovered for 20 mins., stirring often. Sprinkle with flour. Cook another 20 mins. Add thyme, tomato puree, mustard and water to cover the meat, 1 to 1-1/2 cups. Bring to a boil. Lower heat. Simmer for 1 hour to 1 hour 20 mins. until meat is tender. Stir in Claret wine. Season with salt and pepper. (A Cabernet Sauvignon can be used if a Claret is not available, or beef broth if that is prefered). Serve steaming hot. Tip: This dish is best served over buttered noodles or parslied potatoes. Serve with crusty bread for soaking up the sauce. For
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