By Georgia Sales
This traditional French casserole dish lends itself admirably to the clay pot, particularly the small French "poulet form."
Marinate the cubed beef overnight in ½ cup each brandy and red wine. When ready to cook, drain the beef and reserve the marinade.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Combine the flour, 1 teaspoon salt, and the pepper in a paper bag, add the beef, and shake. Se