Bœuf en Daube à la Provençale

• 4 pounds lean beef
• 2 onions, sliced
• 2 carrots, sliced

Cut the meat in 1-inch cubes and place in a large bowl or earthenware casserole with sliced onions and carrots, a bouquet garni, salt, freshly-ground black pepper, red wine and cognac, and marinate in this mixture for 5 to 6 hours, stirring occasionally.

Heat oil in a frying pan; melt diced bacon in it and brown onion quarters in the fat. Drain meat, reserving juices of marinade,