Boeuf à la Gordienne (Beef Stewed in Red Wine)

**** THE NIGHT BEFORE **** Combine the marinade ingredients in large glass bowl. Cut the stewing beef into cubes and add to the marinade. **** 4 1/2 HOURS BEFORE SERVING **** Make the Bouquet Garni by combining all ingredients and wrapping them in cheesecloth. secure tightly. Remove the meat from the marinade. In a large casserole, heat the olive oil and sauté the bacon and shallots. When the fat starts to run from the bacon, add the beef and brown all over. Strain the marinade and add the vegetables to the casserole. Stir them around and let them brown a little; add the bouquet garni and the liquid from the marinade. The beef should be just covered with the liquid; if necessary, add more wine. Season with salt and pepper. Cover the pot, using a sheet of oiled parchment paper, then lid the pot to seal hermetically. Heat, and bring the mixture to a boil, reduce the heat and simmer for 3 hours or longer. Discard the garni. **** MAKE THE MACARONADE **** The traditional accompaniment to Boeuf à la Gordienne is hot macaronade, a long macaroni. Bring salted water to a boil and cook the macaronade until just tender, about 15 minutes. Drain. Transfer to a buttered oven dish and sprinkle the layers of the pasta with Parmesan and Gruyère cheese. Moisten with a ladleful of the gravy from the beef and heat through in a hot (400 F) oven for about 10 minutes. **** SERVING **** TO SERVE HOT - skim off any fat from the top of the stew. TO SERVE COLD - Add a calf's foot to the other ingredients.