Boeuf en Daube from New York Times Menu Cookbook by Craig Claiborne

Name: Boeuf en Daube from New York Times Menu Cookbook by Craig Claiborne
Ingredients: All-purpose flour; 3 pounds chuck or stewing beef, cut into 2-inch cubes; 2 tablespoons peanut oil; 1½ cups red wine; ¼ cup cognac; Salt and freshly ground black pepper; ½ pound sliced lean bacon, each slice cut into halves; ½ cup coarsely chopped celery; 2 cups thinly sliced scraped carrots; 2 garlic cloves, crushed; 1 large onion, coarsely chopped; 1 bay leaf; ½ teaspoon ground thyme; 2 cups Beef Stock; 2½ cups canned Italian plum tomatoes, or fresh ripe tomatoes, cored, peeled and chopped; 2 cups thinly sliced mushrooms

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Place the beef in a large mixing bowl and add the wine, cognac, oil, salt and pepper to taste, the thyme, bay leaf, onion, garlic, carrots and celery. Cover and refrigerate for three hours or longe...

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Ingredients

All-purpose flour
3 pounds chuck or stewing beef, cut into 2-inch cubes
2 tablespoons peanut oil
1½ cups red wine
¼ cup cognac
Salt and freshly ground black pepper
½ pound sliced lean bacon, each slice cut into halves
½ cup coarsely chopped celery
2 cups thinly sliced scraped carrots
2 garlic cloves, crushed
1 large onion, coarsely chopped
1 bay leaf
½ teaspoon ground thyme
2 cups Beef Stock
2½ cups canned Italian plum tomatoes, or fresh ripe tomatoes, cored, peeled and chopped
2 cups thinly sliced mushrooms