Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef Chuck -- Cut into large
Piece
2 md Carrots -- Peeled diced
1 md Onion -- Peeled diced
4 md Leeks -- Whites chopped
1 Bouquet Garni (see below)
2 Bottles Red Wine-Drinkable
Salt and Freshly Ground
Pepper
3 tb Oil
2 tb Flour
1/2 Baguette -- Cut into 12
1/4" pieces
1 Clove Garlic -- Peeled
1/4 lb Slab Bacon -- Julienned
1/4 lb White Mushrooms -- Sliced
Chopped Fresh Parsley

**Bouquet Garni**1 bay leaf, 2 peeled garlic cloves, 5 black
peppercorns, and 1 sprig each parsley and thyme, all tied in a washed
piece of cheesecloth.

1. Combine beef, carrots, onions, leeks, bouquet garni, and wine in a
large bowl. Cover and marinate in refrigerator overnight.

2. Drain beef and vegetables, reserving marinade and bouqet garni. Set
vegetables aside. Season beef with salt and pepper. heat oil in a
casserole over medium-high heat. Brown beef, turning occasionally,
7-10 minutes. Remove beef, add vegetables and brown, stirring, 3-4
minutes. Return beef, sprinkle with flour, and cook, stirring, 1-2
minutes. Add marinade and bouquety garni. Bring to a boil, skim foam,
then reduce heat to low. Cover and simmer until tender, about 2 1/2
- 3 hours.

3. For Croutons, preheat oven to 350F. Toast bread in a single layer
on a cookie sheet until golden, about 10 minutes. Rub with garlic and
set aside. Cook bacon in a skillet until crisp, 5-8 minutes. Remove.
Increase heat to medium-high, add mushrooms and cook for 5 minutes.

4. Remove beef from pot, set aside, discard bouquet garni. Reduce
sauce over medium heat until thick, about 10 minutes. Skim, then
press sauce through strainer. Season with salt and pepper to taste
and add beef. Garnish with parsley, bacon, mushrooms and croutons.

Recipe By : Recipe from Saveur Magazine #14-Sept/Oct 1996

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