Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Beef; cut into cubes |
| \N \N | Flour for dusting meat |
| ¼ cup | Butter or margarine |
| ¼ cup | Olive oil |
| \N \N | Cognac |
| ½ pounds | Bacon; chopped |
| 4 \N | Cloves garlic; chopped |
| 2 \N | Carrot; chopped |
| 2 \N | Leeks; chopped |
| 4 mediums | Onion; chopped |
| 2 tablespoons | Parsley |
| 2 \N | Bay leaves |
| 1 teaspoon | Thyme |
| 1 \N | Bottle burgundy wine |
| 2 pounds | Onions; sliced |
| 1 pounds | Mushrooms; cleaned |
Dust beef with flour and brown in butter and olive oil. Pour warm cognac over it and light. (I have never used the cognac--it's too expensive--and I never noticed a difference in the taste. But don't tell Ken).
Brown the bacon, garlic, carrots, leeks, onions and parsley. (I also never put leeks in it) Add the vegetables to the meat in an oven proof dutch oven.
Add bay leaves, thyme, wine. Add enough water to cover all the meat. Bake at 350F for 1-½ to 2 hrs. Stir in 1 tablespoon flour mixed with 1 tablespoon butter. Bake 2-3 hrs. more.
Brown the onions and mushrooms in margarine. Sprinkle with sugar. Add to meat before serving.
Recipe by: card file/meat
Posted to TNT - Prodigy's Recipe Exchange Newsletter by BLAdams96@...
on Sep 23, 1997