8 lb. meat (stew or chuck), cut into 1-1/2-inch cubes
Flour
Butter
Olive Oil
Salt and pepper
3 oz. warm Brandy
3/4 lb. bacon
4 cloves garlic
3 carrots, diced
3 leeks, diced
6 onions, finely chopped
3 Bay leaves
1-1/2 tsp. thyme
2 bottles Burgundy
Water to cover
2 lb. small boiling onions
3 cans small carrots
3 lb. mushrooms

Cut meat and roll in flour. Brown on all sides in half butter and olive oil. Add salt and pepper. Pour in 3 ounces warm Brandy and light. Put in casserole dish.

In same skillet, add 3/4 pound bacon which has been cut into small pieces. Cook bacon until crisp. Add garlic, carrots, leeks and onions and cook until done. Add to casserole, plus 3 bay leaves, 1-1/2 teaspoons thyme, Burgundy and enough water to cover. Cook at 350°F for 2-1/2 hours or until done.

In another pan, cook boiling onions, carrots and mushrooms until tender. Fold into stew just in time to heat vegetables. Sprinkle with 1 cup chopped parsley on top before serving.

You may need to add water during cooking.