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BEEF STEWED IN RED WINE (BOEUF EN DAUBE)

Ingredients:

3 lb boneless beef chuck trimmed of excess fat and cut into 2-inch pieces.
3 tablespoons Cognac or brandy.
2 yellow onions, coarsely chopped
1/2 carrot, peeled and sliced
1 celery stalk, sliced
8 cloves garlic, coarsely chopped
1 bay leaf
4 fresh sage leaves, coarsely chopped
2 tablespoons parsley
2 tablespoons fresh thyme leaves
1 bottle of Merlot wine
2 tablespoons pieces dried cepe mushrooms
3 slices of bacon diced
Salt and pepper
4 cups beef stock
3 tablespoons tomato juice

Directions:

In a large bowl, combine the beef, cognac, garlic, onions, carrot, bay leaf, sage, parsley, thyme, 1/4 spoon ground pepper, wine and mushrooms. Cover and refrigerate overnight.

Transfer the meat to a platter and pat the meat dry with paper towel. Reserve the marinade.

Preheat oven to 325 F.

In a large heavy ovenproof pot over medium heat, fry the bacon 3 to 5 minutes and transfer to paper towel to drain, reserving the fat in the pan.

Add the meat and vegetables and brown them in all sides, seasoning with salt and pepper about  7 minutes. Transfer to a platter and add marinade to the pot. Raise the heat to high and bring to a broil. Reduce the heat to medium and simmer 8 minutes until the liquid is reduced by one third. Add the stock and simmer 8 minutes.

Reduce the heat to low and return the meat, vegetables and bacon to the pot. Cover and cook in the oven 21/2 to 3 hours.

Remove the meat and vegetables to a plate. Set the pot over medium high and reduce the liquid about 10 minutes. Return the meat and vegetables to the pot and stir in the tomato juice. Taste and adjust the seasoning with salt and paper.

Transfer to individual bowls or plates and serve.

Serve with a glass of Merlot.

Bon Appetite                                 

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