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.