BOEUF EN DAUBE

2 lbs. round steak

4 tbsp. flour

1 tsp. salt

1/2 tsp, country ground

pepper

6 strips bacon

1 clove garlic, crushed

1 oz. brandy or whiskey

1 cup beef boullion

1 cup dry red wine

¼ cup dry red wine

6 medium carrots

2 large or 3 or 4 small onions

3 Peppercorns

4 whole cloves

1bay leaf, crumbled

2tsp. chopped or dry parsley

¼ tsp. each of marjoram and

thyme

Cut steak into 11/2 inch cubes Roll in flour. Salt and pepper

mixed. Brown bacon in heavy skillet. Before it gets crisp remove

to large casserole, cut in 1 inch pieces, Brown one clove garlic

crushed, in bacon fat. Add beef and brown well quickly. Pour

brandy over and burn off. Remove to casserole In remaining fat,

put one cut bouillon and one cup wine, bring to boil and scrape

bottom and sides of pan, pour gravy over meat. Add the vegetables

—carrots cut in 1 or 2 inch lengths and onions quartered. last add

the ¼ cup red Wine and seasonings Cover tightly and leave in

300 degree oven for 2 hours. Cool in casserole, Serves 8 generously

This is good hot or cold. If intended to serve hot, add about 1/2

hour before serving, cooked and quartered potatoes, or about

enough to serve 8. Salt and pepper after placing in casserole

Mrs. Marjorie Broussard