-
1
Place bacon in a large, heavy, flameproof dutch oven and saute over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Add onion and garlic; if there isn't enough fat rendered from the bacon, add a tbsp of oil as well. Saute' onion and garlic until softened but not browned, about 5 minutes, stirring occasionally.
-
2
Meanwhile, heat 3 tbsp of oil in a large, heavy skillet over medium high heat. Add only enough beef cubes to fit the skillet without crowding, and brown well on all sides, 4 to 5 minutes. As the beef browns, transfer it to the dutch oven with bacon, onion, and garlic. Brown remaining beef in batches, adding oil as needed; don't let bottom of the skillet burn.
-
3
When all the beef is browned and removed from skillet, add 1 cup of wine to skillet and bring to a boil, scraping up the browned bits in the bottom of the pan. Pour the contents of the skillet into the casserole with the beef, along with the brandy and 2 cups of the wine. Increase the heat to high and reduce liquid by 2/3, 15 to 20 minutes.
-
4
Add the veal stock, bacon rind, bay leaves, and thyme, and bring to a boil, then reduce the heat to very low. Cook the beef very gently, partially covered, for 1.5 hours. If the liquid doesn't appear to be thickening, whisk in some beurre manie.
-
5
Add the carrots, potatoes, and mushrooms, and season with salt and pepper. Continue simmering until the meat and veggies are tender, 30 minutes more.
-
6
Add the cauliflower and green beans, and cook til crisp-tender, 6 to 8 minutes. Add the remaining wine and cook for 30 seconds more.
-
7
Remove dutch oven from heat, discard bay leaves and bacon rind. Adjust salt and pepper and serve.
