3 lb. beef stew meat, cut into 1 to 1 1/2 inch cubes, fat removed
4 tbsp. butter
1/4 c. brandy

In large fry pan, melt butter, brown beef well on all sides. In small pan, heat brandy until warm, light with match, pour flaming over the meat. Put meat in a casserole with well-fitting lid.

2 beef bouillon cubes dissolved in 1 c. boiling water
2 c. dry red wine
1/2 tsp thyme
1 tsp. salt
1 bay leaf
1/2 tsp. pepper
2 tbsp. chopped parsley

Add above to meat and bake, covered, in 350 degree oven for about 2 1/2 hours.

4 strips bacon, diced
1/2 lb. mushrooms, sliced
2 (10 oz.) bags frozen small whole onions

Cook bacon in fry pan, add onions and mushrooms, cook about 5 minutes. Add to casserole at end of baking time. Refrigerate and skim off any fat. Reheat in 350 degree oven at serving time until bubbly, about 30 to 45 minutes. Serve over hot rice, cooked as package directs.