Daube de boeuf (white wine beef & vegetable

6 Servings

Ingredients

Quantity Ingredient
2 pounds Beef round steak,2 1/2x1\"
2 tablespoons Brandy
1½ teaspoon Salt
¼ teaspoon Dried thyme leaves
2 Cloves garlic,minced
1½ cup Thinly sliced carrots
5 ounces Fresh mushrooms,sliced
1 teaspoon Instant beef bouillon
1 cup Dry white wine
2 tablespoons Olive oil
¼ teaspoon Ground pepper
1 Bay leaf,crumbled
1½ cup Thinly sliced onions
½ pounds Bacon,cut into 2\" pieces
2 Large tomatoes,peel/chop

Directions

Mix steak, wine, brandy, oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots in 4-quart glass bowl. Cover and refrigerate, stirring frequently, at least 6 hours but no longer than 24 hours. Heat oven to 325'. Heat 8 cups water to boiling in large kettle. Add bacon and reduce heat. Simmer uncovered 10 minutes; drain on paper towels.

Remove steak from marinade. Strain marinade, reserving vegetables and liquid. Coat steak with flour; shake off excess. Layer half of the bacon and reserved vegetables, the mushrooms, tomatoes and steak in Dutch oven. Top with remaining bacon and vegetables. Measure reserved marinade liquid; add enough water to measure 1½ cups. Heat liquid and bouillon to boiling; pour over meat and vegetables. Cover to 350'. Bake until carrots nad turnip are tender, about 30 minutes.

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