Daube De Boeuf

• 3 lbs boneless beef cubes
• 2 tablespoons olive oil
• 2 slices bacon, sliced into pieces
• 8 -10 shallots, sliced thinly
• 2 tablespoons cognac
• 2 tablespoons tomato paste
• 3 garlic cloves, chopped
• 2 teaspoons herbes de provence
• 2 cups red wine
• 1 (14 ounce) can peeled tomatoes
• 4 slices orange zest
• 1 carrot, sliced
• 1/4 cup fresh parsley, chopped
• salt and pepper

1. heat oven to 325f.
2. in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
3. season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
4. drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
5. add cognac and boil down.
6. add tomato paste, garlic, herbes, stirring.
7. add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
8. add zest and bacon to pot, add beef and carrots.
9. lower to simmer, cover, and place in oven.
10. cook 2-3 hours until beef is tender, stirring every 45 minutes.
11. add parsley, serve.

boneless beef cubes, olive oil, bacon, shallots, cognac, tomato paste, garlic, red wine, tomatoes, orange zest, carrot, fresh parsley, salt

Taken from www.food.com/recipe/daube-de-boeuf-209920 (may not work)