beef daube with mustard, herbs, and white whine

billed as a “refreshing change” from “heartier and heavier” beef stews, the principle ingredients in this soup are two pounds of beef, onions, tomatoes, and 750 ml of white whine. given that the quality of wine is generally, uh, sacrificable when cooking, lea picked up a bottle of papio, a $4 bottle of chardonnay whose label wielded three playful looking monkeys, and whose back proclaimed it as a perfect drink for “prime mates.” one wouldn’t necessarily expect beef to taste good when fruity, but it does/can.