5 lbs. chuck beef, 1 inch cubes
9 tbsp. butter
6 tbsp. olive il
1/4 c. warmed cognac
1/2 lb. diced bacon
3 cloves coarsely chopped garlic
2 coarsely chopped carrots
3 c. coarsely chopped onions
1/4 c. chopped parsley
1 (750 ml) burgundy wine
36 sm. onions
36 mushroom caps
1/2 juice of lemon

Roll the beef cubes in the flour and brown on all sides in a skillet over high heat in 4 tablespoons of each butter and olive oil. Sprinkle the meat with salt and pepper, pour cognac over and ignite. When the flame dies, transfer meat to a 3 quart casserole dish. Preheat oven to 350 degrees.

To the skillet, add the bacon, garlic, carrots, chopped onions and 2 tablespoons of the parsley. Cook, stirring until the bacon is crisp and the vegetables are lightly browned. Transfer to the casserole with the meat and add 1 bay leaf, 1 teaspoon thyme, burgundy wine and enough water to barely cover the meat. Cover and bake 1 1/2 hours.

Prepare a beurre monie by blending 1 tablespoon each of butter and flour and stir into the casserole bit by bit. Return the casserole to the oven and continue cooking 2 to 3 hours longer. Brown the small onions in 2 tablespoons of butter with a dash of sugar. Add a little water, cover and cook until the onions are almost tender. Saute the mushrooms in 2 tablespoons each of butter and olive oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown on the other side. To serve, add the onions to the casserole and garnish with the mushrooms and the parsley. This recipe freezes well.