Estoufface de Boeuf

½ pound lead sliced Kirkland Signature bacon
3 ½ pounds bottom round of beef, cubed
½ cup all-purpose flour seasoned with ¼ teaspoon salt and freshly ground pepper to taste
2 shallots or green onions, sliced
2 medium onions, coarsely copped
2 arge carrots, thickly sliced
2 cups dry red wine
¼ cup brandy
2 garlic cloves, crushed
1/’2 teaspoon fresh thyme leaves
1 bay leaf, crumbled
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
1 tablespoon tomato paste
½ - 1 cup beef broth

1. Preheat over to 300°F.
2. Simmer bacon in water to cover for 10 minutes. Drain, reserve 3 slices and roughly chop remainder. Lay 3 bacon strips in a heavy flamedproof casserole just large enough to hold the ingredient.
3. Roll beef cubes in seasoned flour. Layer half of cubes on top of bacon. Cover with half of vegetables and chopped bacon. Repeat layers with remaining beef, vegetables and bacon.
4. Warm wine in a small saucepan. Add brandy, garlic, herbs, salt, pepper to taste and tomato past. Mix and pour into casserole.
5. Add beef broth until liquid almost covers contents of pan.
6. Bring to a simmer on the stovetop. Cover with foil and a lid; cook in the over for 3 hours, or until meat is tender.
7. Simmer off fat, season to taste and serve. Makes 8 servings.
Photo courtesy: chambreshangest