Dry the meat thoroughly with paper towels - damp meat won't brown.

Film the frying pan with 1/16 inch of oil and set over moderately high heat. When very hot but not smoking, brown as many pieces of meat is will fit in one layer without crowding. Turn frequently to brown oil all sides - 3 to 5 minutes; transfer the pieces as they are done to the casserole.

Skim all but a spoonful of fat out of tile trying pan (if burned, discard all and add fresh oil); turn in the sliced vegetables, stirring and tossing for 3 to 4 minutes to brown lightly before scraping them out over the beef.

Pour a cup of the liquid into the frying pan, swishing and scraping up any coagulated juices, and pour into the casserole. Add the garlic and 4 more cups of liquid to the casserole fold in the tomatoes, bay leaf, and salt to taste. You should have enough liquid almost to cover the beef; add more if needed. *Ahead-of-time note: May be prepared a day in advance; Cover when cool, and refrigerate.

Stewing the beef 2-1/2 to 3 hours or more at 325°F.

Bring to the simmer on top of the stove; cook at the slow simmer either on top of the stove or in the oven at 325°F, turning and basting the meat several times until just fork-tender. (Note: if your casserole is not flame-proof, set it in a 425°F oven for 10 minutes or so, until the simmer is reached; then reduce to 350°F and start timing.)

Pour the contents of the casserole into a colander set over a saucepan; wash out the casserole and return the pieces of beef to it. Press juices out of the residue in the colander into the saucepan degrease cooking liquid and taste very carefully for seasoning. You should have about 3 cups. Boil it down rapidly if its flavor needs concentrating; remove from heat.

Traditional beurre-manié sauce is the flour/butter paste beaten into the degreased stewing juices.