Daube de Boeuf à la Provençale

Ingredients

• Marinade
• 3 lbs lean stewing beef, cut into 2-1/2" squares, 1" thick
• 1-½ cups dry white wine, or dry vermouth, or red wine
• ¼ cup brandy, or eau de vie, or gin (optional)
• 2 tbsps olive oil
• 2 tsps salt
• ¼ tsp pepper
• ½ tsp thyme, or sage
• 1 crumbled bay leaf
• 2 cloves garlic, mashed
• 2 cups onions, thinly sliced
• 2 cups carrots, thinly sliced
• ½ lb lean bacon, cut into 1" slices 1/4" thick & 2" long
• 1-½ cups mushrooms, sliced (6 ozs)
• 2-¼ cups crushed tomatoes
• 1 cup sifted flour, on a plate
• 1–2 cups beef stock
• Anchovy paste
• 10 anchovy filets, packed in olive oil
• 2 tbsps capers
• 3 tbsps wine vinegar
• 3 tbsps olive oil, from the anchovies, or fresh
• ¼ cup minced parsley