Categories: Beef 
      Yield: 6 servings 
  
    1/4 lb Bacon                               2 lb Round steak 
      2 ea Cloves garlic                       2 tb Chopped parsley 
      1 pn Ground cloves                       1 pn Allspice 
      3 tb Red wine vinegar                2 1/2 c  Red wine 
      6 ea Medium onions                       6 ea Medium carrots 
      1 x  Salt & pepper to taste              3 tb Oil 
      2 tb Brandy                              1 pn Thyme 
      1 ea Sprigs parsley                      1 pn Rosemary 
      1 ea Small orange                    
  
  Cut meat into 2 inch cubes.  Dice the bacon.  Skin and crush the garlic, 
  using the tip of a firm knife, in a pinch of salt on the chopping board, or 
  use a garlic press;   blend with the chopped parsley, cloves, and allspice. 
  Put  the meat into a dish,  and add the wine vinegar, wine, and garlic 
  spice  mixture.   Peel  and thinly slice one third of the onions and 
  carrots,  add to the marinade with a little salt and pepper. Leave for at 
  least 12 hours turning occasionally. Peel the remaining onions and carrots, 
  quarter the onions but leave the carrots whole. Heat the oil in a large 
  heavy skillet,  fry the  diced bacon  and  quartered  onions  until golden 
  brown,  and  spoon  into  a casserole. Remove  the meat from the marinade, 
  drain well.   Brown meat in the oil remaining  in the pan and add to the 
  onions.   Pour the marinade  liquid and vegetables into the skillet and 
  stir well to absorb the last of  the oil.  Add the whole carrots, brandy, 
  and herbs. Cut  the zest from the orange and squeeze a little orange juice 
  and  add this and the zest to the sauce. Season the sauce with a little 
  salt and pepper.  Pour over the meat and onions, cover the casserole. Cook 
  in  the  center of a slow (350 d F) for 2 1/4 hours. To serve, remove the 
  garni.   This dish is particularly good when served with spaghetti, 
  macaroni, or noodles, topped with butter, grated cheese and a little 
  chopped parsley.