Boeuf Estouffade(Or French Daube) - cooking recipe

Ingredients

3 lb. lean beef cubes, cut from a chuck roast
2 medium onions, chopped (about 2 c.)
4 medium carrots, diced (about 2 c.)
3 cloves garlic, minced
2 bay leaves
1 tsp. thyme
1 tsp. salt or to taste
1/4 tsp. pepper
1 bottle (750 mL) dry red wine
1 (13 3/4 oz.) can beef broth
4 slices bacon, quartered

Preparation

Place all ingredients in order given in heavy Dutch oven or large casserole with a tight fitting lid.
Cover and refrigerate overnight.\tRemove from refrigerator and bake in a 300\u00b0 oven for 3 hours or until the meat is tender.\tCool and refrigerate overnight.