Daube de Boeuf

• 3 pounds rump pot roast or chuck pot roast, cut into 2 1/2-inch squares, 1 inch thick
• 1 1/2 cups dry white wine
• 1/4 cup brandy
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons thyme leaves
• 1 bay leaf, crumbled
• 2 cloves garlic, peeled and mashed
• 2 cups thinly sliced onions
• 2 cups thinly sliced carrots
• 1/2 pound lean bacon, cut into strips 1/4 inch thick and 2 inches long, simmered in water for 10 minutes, drained and dried
• 1 1/2 cups sliced mushrooms
• 2 1/4 cups canned whole, peeled tomatoes, drained and chopped coarsely
• 1 cup sifted flour, on a plate
• 1 to 2 cups beef stock

1. In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots.
2. Cover and marinate at least 3 hours, stirring up frequently.
3. Remove beef from marinade and drain in a sieve.
4. Preheat oven to 325 degrees.
5. Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon.
6. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them.
7. Piece by piece, roll the beef in the flour and shake off excess.
8. Place closely together in a layer over the vegetables.
9. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon.
10. End with a layer of vegetables and 2 or 3 strips of bacon.
11. Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole.
12. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven.
13. Regulate heat so liquid simmers slowly for 3 to 4 hours.
14. The meat is done when a fork pierces it easily.
15. Before serving, skim off excess fat.
16. Correct seasoning.
17. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)

white wine, brandy, olive oil, salt, freshly ground black pepper, thyme, bay leaf, garlic, onions, carrots, lean bacon, mushrooms, tomatoes, flour, beef stock

Taken from cooking.nytimes.com/recipes/9620 (may not work)