Boeuf en Daube

Beef Casserole

 

1
3 pound lean round of beef, cut into 1-in. cubes
1/4
cup flour
1
teaspoon pepper
1
teaspoon salt
6
strips bacon
2
cloves garlic, finely minced
2
teaspoons brandy, warmed
12
small mushrooms, sliced
1
  can (10-1/2 ounce) beef bouillon
1
cup red wine
12
pearl onions, peeled
12
small carrots, sliced
6
peppercorns, slightly bruised
4
whole cloves
2
tablespoons fresh parsley, chopped
1
bay leaf, crumbled
1
teaspoon salt
1/4
teaspoon dried marjoram
1/4
teaspoon dried thyme
1/2
cup red wine

 

 

Preheat oven to 300 degrees.  Mix flour, pepper, and salt in plastic bag.  Add beef and shake.  Remove cubes and set aside.

 

Fry bacon in skillet until brown.   Remove bacon and cut into 1-inch pieces.  Set aside.  To skillet, add beef and garlic, brown quickly.  Pour warmed brandy into skillet.  Set on fire.  When flame dies, remove meat.  In casserole dish, place beef on pieces of bacon.

 

Sauté mushroom lightly and layer on meat.  Add bouillon and 1 cup of wine to skillet and bring to boil, stirring to loosen bits from pan.  Pour liquid on beef.  Add onion, carrots, seasonings and wine.  Cover tightly and bake for 3 hours. 

 

Serves 8.