3 pounds lean round or chuck, cut into large bite-size pieces
Paper bag of
flour, seasoned with salt and pepper
6 strips bacon
2 cloves garlic, finely
1 ounce brandy, warmed
12 small whole fresh mushrooms
1 cup condensed
1 1/2 cups dry red wine, divided
12 small peeled white onions
12 small carrots, sliced
6 slightly bruised peppercorns
4 whole cloves
1 bay leaf, crumbled
2 tablespoons chopped fresh parsley
1/4 teaspoon dried
1/4 teaspoon thyme
Shake beef cubes in the flour, a few at a time until they are well covered.
In a large iron skillet, fry the bacon until it begins to brown, but is not crisp.
Cut bacon into
1-inch pieces after cooking. Place in earthenware or heavy glass
Cook the garlic a little in the bacon fat. Add the floured beef cubes and brown
quickly on all sides, turning often. Pour the brandy into the skillet, light it
and, when flame dies out, remove the meat and garlic and put them in the casserole.
Put the mushrooms in skillet and brown lightly. Add them to casserole.
Put the bouillon and 1 cup of the red wine into skillet. Bring to a boil and
stir from the bottom to loosen the particles, using a wire whip. Pour the liquid
into the casserole. Add to the casserole the onions, carrots, peppercorns, cloves,
bay leaf, parsley, marjoram and thyme. Pour the remaining 1/2 cup red wine over
the casserole. Cover the casserole tightly and bake at 300 degrees F for 2 hours.
Cool and place in refrigerator, covered.
The next day, spoon some of the liquid up from the bottom over the meat and again
place the casserole in a 300 degree F oven, covered, and bake for 1 hour or until