Beef Bourguignon

Photo: Cathy Wiechert

Ingredients

3 pounds boneless chuck steak

1 piece bay leaf

1/2 teaspoon thyme

1 teaspoon peppercorns

2 tablespoons butter

1/2 pound mushrooms, quartered

1/2 tablespoon finely chopped parsley

1 teaspoon Salt and pepper

4 pieces thick slices bacon, cut into sm. cubes

2 tablespoons brandy

2 pieces med. onions, finely chopped

2 pieces cloves garlic, finely minced

2 tablespoons flour

1 1/2 cups full bodied red wine

1/2 cup strong beef broth

3 sprigs parsley

Preparation

Trim off all beef fat and cut meat into 1 inch cubes. Fry bacon to render fat, drain, set aside. Brown beef in bacon fat, few pieces at a time. Transfer bacon and beef to casserole and put on moderate heat. Add brandy and flame. Stir in onions, garlic, flour and coat beef. Add wine and broth and bring to a simmer.

Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add to casserole. Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hours.

Cool and refrigerate casserole at least 4 hours or overnight. To reheat, place casserole in preheated 350 degree oven for 20 minutes. In small pan, heat the butter and saute mushrooms until lightly browned. Add mushrooms to casserole and garnish with chopped parsley. Serves 8.