5 lbs - Beef Chuck, cut into large cubes
Flour
Salt and Pepper
Olive Oil
1/4 cup - Brandy or Cognac
1/2 lb - Bacon, diced or salt port
4 - Carrots, peeled and bias cut
2 - Leeks, large dice
4 - Onions, large dice
4 doves - Garlic, chopped
2 - Bay leaves
4 sprigs - Fresh thyme
1 Bottle - Red Burgundy
Water to cover
Instructions
Place the flour in a large work bowl and dust the beef in the flour, shaking off any excess.
Heat oil in a heavy skillet.
Season meat with salt and pepper.
Brown the meat on all sides, cleaning pan and replacing oil as necessary.
Flame the meat in the brandy or cognac, until the flames subside.
Remove the meat to a casserole dish and clean out the pan.
In the same pan, render the bacon and add the carrots, leeks and onions and sauté until they begin to brown a bit and the bacon starts to crisp.
Add the garlic and sauté a minute or two more.
Season with salt and pepper and remove to same casserole as the meat.
Add the bay leaves and thyme. Pour in the Burgundy and enough water to cover.
