[Aline]

Boeuf en Daube (Beef Stew)

This classic French stew was traditionally cooked in a daubiere, or earthenware pot. But any heavy casserole will do.

(6 servings)

3 lbs chuck or stewing beef, cut into 2-inch cubes
1-1/2 cups red wine
1/4 cup cognac
2 tbsp peanut oil
Salt and freshly ground pepper to taste
1/2 tsp thyme
1 bay leaf
1 large onion, coarsely chopped
2 garlic cloves, crushed
2 cups thinly sliced carrots
1/2 cup coarsely chopped celery
1/2 lb sliced lean bacon, each slice cut into halves
Flour
2-1/2 cups canned Italian plum tomatoes, or fresh ripe tomatoes, cored, peeled and chopped
2 cups thinly sliced mushrooms
2 cups beef stock


Place beef in large mixing bowl and add wine, cognac, oil, salt, pepper, thyme, bay leaf, onion, garlic, carrots and celery. Cover and refrigerate for 3 hours or longer.

Preheat oven to 350 F.

Place bacon in saucepan and add water barely to cover. Simmer for 5 minutes and drain.

Line a heatproof casserole with 3 or 4 pieces of bacon. Drain the beef and reserve the marinade.

Dredge each cube of beef in flour; shake to remove excess flour. Arrange a layer of beef in the casserole, add a layer of marinated vegetables, one third of the tomatoes and one third of the mushrooms. Continue making layers until all ingredients are used; end with vegetables and bacon. Sprinkle all with salt and pepper. Add the stock and enough of the marinade to cover.

Cover casserole and bring the liquid to a boil on top of the stove. Place in the oven and bake for 15 minutes. Reduce oven heat to 300F and continue to cook for 3 to 4 hours. Reduce heat as necessary so that casserole barely simmers. Cook until meat is fork tender. Skim fat from surface and serve with rice or noodles.