Boeuf En Daube

Ingredients

2 kgs	Blade steaks (Main)
1	Large onion, diced
1	Carrot, diced
1	Bouquet garni, (thyme, rosemary, parsley and a bay leaf tied together)
1 to taste	Salt & freshly ground pepper
1 ¼ cups	Red wine
¼ cup	Brandy
¼ cup	Olive oil
2	Bacon rashers, chopped
4	Garlic cloves, chopped
1	Orange, 1 strip of peel
1 cup	Beef stock
8	Black olives, pitted

Directions

1. Cut the meat into 3cm cubes. Place in a bowl with the onion, carrot, bouquet garni, salt, pepper, wine and brandy.
2. Cover and marinate in the refrigerator for 5-6 hours.
3. Set the oven to 150 degC.
4. Heat the oil in a heavy frying pan. Pan-fry the bacon until crisp. Place in a heavy casserole.
5. Drain the meat, reserving the marinade. Pat the meat and vegetables dry. Pan-fry in the oil in batches, until browned.
6. Add to the casserole with the garlic and orange peel.
7. Pour the marinade into the pan and boil until reduced by half. Add to the casserole with the stock. Cover tightly.
8. Cook for 3 hours. Skim off any surface fat, add the olives and continue cooking for another 15 minutes.
9. Great served with baked or sauteed potatoes. Serves 8.