Estouffade de Bœuf à la niçoise

• 2 lb silverside or buttock steak
• ¼ lb lean bacon
• 1

Trim the beef of all its fat, chop the fat, and melt it in a heavy casserole. Meanwhile cut the meat up into blocks about an inch square, and if the lean bacon is in one piece, cut it into ½-inch cubes. If it is already sliced, trim off the rind and cut into strips. Remove the débris from the melting fat, brown the beef and bacon, pour on the white wine, raising the heat so that the wine is red