16 sm. white peeled onions
6 diced slices of bacon
1/4 c. butter
4 lbs. chuck cubed, trimmed
1/4 c. brandy (opt.)
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. Burgundy wine
2 cloves garlic
2 c. sliced mushrooms
1 (16 oz.) can beef bouillon
1 can water
1 tsp. bouquet garni
6 tbsp. flour
1/2 c. cold water

Brown onions with bacon and butter in Dutch oven. Remove onions and bacon and set aside. Add meat to pan and brown well. Brandy can be added at this point and set aflame. Add salt, pepper to meat along with Burgundy, garlic, mushrooms, bouillon and water, garni, onion and bacon.

Cover and simmer 1 1/2 hours until meat is tender. Mix flour with 1/2 cup water to make smooth paste and stir into meat carefully until gravy is thick and smooth. Serve over rice. Serves: 8.