provencale-braised-beef-casserole A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 5 ounces pork, back fat sliced 1/8 inch thick
• 2 1/2 pounds braising beef such as top round or top sirloin
• MARINADE:
• 2 medium onions, sliced
• 2 medium carrots, sliced
• 1 tomato, quartered
• 4 cloves garlic, crushed
• 1 bouquet Garni
• 20 peppercorns, crushed
• 3 cups dry red wine
• 3 tablespoons Cognac
• 3 tablespoons olive oil
• 3 tablespoons vegetable oil
• 5 ounces bacon, diced
• 2 tablespoons flour
• 1 pound tomatoes, skinned, seeded and chopped
• salt
• 6 ounces black olives, preferably Niçoise or Kalamata, stoned .