DAUBE DE BOEUF

Steps:

• 1 day before cooking, cut the beef into 2 inch chunks and place in a sealable marinating bag with onion, bay leaf, thyme, parsley, peppercorns and berries. Add wine and seal. When ready to prepare, drain the meat, reserving the marinade. Pat the meat dry. Heat 2 tbsp of oil in a large saucepan over medium heat. Add the meat, which will release a good deal of liquid. Cook for a few minutes the remove the meat. Pour the pan juices into the marinade. Add 2 more tbsp oil to the pan. Sear the meat until brown on each side. Season with salt and pepper. Remove the meat from the heat and set aside. Heat another tbsp oil in the pan and add the shallots, sautéing until translucent. Add the cornstarch and cook until the shallots are browned. Add the marinade, using a strainer. Bring to a boil and reduce heat to a simmer. Add the carrots, mushrooms, celery, potatoes, bacon and meat. Cover and simmer for at least 1 hour. Adjust the seasoning and serve.