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1
In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots.
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2
Cover and marinate at least 3 hours, stirring up frequently.
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3
Remove beef from marinade and drain in a sieve.
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4
Preheat oven to 325 degrees.
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5
Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon.
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6
Strew a handful of the marinade vegetables, mushrooms and tomatoes over them.
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7
Piece by piece, roll the beef in the flour and shake off excess.
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8
Place closely together in a layer over the vegetables.
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9
Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon.
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10
End with a layer of vegetables and 2 or 3 strips of bacon.
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11
Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole.
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12
Bring to simmer on top of the stove, cover tightly and set in lower third of the oven.
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13
Regulate heat so liquid simmers slowly for 3 to 4 hours.
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14
The meat is done when a fork pierces it easily.
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15
Before serving, skim off excess fat.
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16
Correct seasoning.
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17
(Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)
