3 lb. rump of beef
2 onions, sliced
2 carrots, sliced
6 peppercorns
3 sprigs parsley
Pinch of dried thyme
1 bay leaf
1 sm. bottle dry wine
4 tbsp. peanut oil
2 tbsp. butter
20 white onions
1/4 lb. blanched bacon, cut in strips
2 tbsp. flour
3 cloves garlic
10 sm. mushrooms
1 bouquet (thyme, bay leaf and parsley, tied together)
Salt, freshly ground black pepper
1/4 c. brandy
1 c. croutons
Boiled potatoes

Cut meat into 1 1/2 to 2 inch cube and marinate in a mixture of sliced onions, carrots, peppercorns, parsley, thyme, bay leaf and half of the wine for 12 hours. Heat the oil and the butter in a casserole. Add the tiny onions and cook them until golden. Add the bacon strips and stir until they are golden. Remove the onions and the bacon and reserve. Remove the meat from the marinade, pat it dry with kitchen towels and brown it, a few pieces at a time, in fat in the casserole. Bring the marinade to a boil in a saucepan and reduce it slightly and strain. Put all the cubes of browned meat in the casserole, sprinkle with flour and stir over high heat for 2 to 3 minutes.

Add the garlic, the reduced marinade, the remaining wine. Add onions, bacon, mushrooms and bouquet garni. Season with salt and pepper and simmer, covered, over heat for 2 hours. When the meat is very tender, transfer it and the vegetables to a big, hot serving dish and keep it hot. Boil the sauce for a few minutes and add the brandy. Boil for 2 minutes. Strain the sauce over the meat. Garnish with croutons, serve with potatoes. Serves 4.