Mix steak, wine, brandy, oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots in 4-quart glass bowl. Cover and refrigerate, stirring frequently, at least 6 hours but no longer than 24 hours.

Heat oven to

325'. Heat 8 cups water to boiling in large kettle. Add bacon and reduce heat. Simmer uncovered 10 minutes; drain on paper towels.

Remove steak from

marinade. Strain marinade, reserving vegetables and liquid. Coat steak with flour; shake off excess. Layer half of the bacon and reserved vegetables, the mushrooms, tomatoes and steak in Dutch oven. Top with remaining bacon and vegetables.

Measure reserved marinade liquid; add enough water to measure 1 1/2 cups. Heat liquid and bouillon to boiling; pour over meat and vegetables. Cover to 350'. Bake until carrots nad turnip are tender, about 30 minutes.