3 lb. beef chuck, cut in 1 1/2" cubes
1/3 c. all-purpose flour
1/4 c. butter
1/4 c. olive oil
1/4 c. cognac
3 slices bacon, cut in sm. pieces
8 sm. carrots
6 sm. onions
2 leeks, chopped
1 clove garlic, minced
1 c. red burgundy
1 c. beef broth
12 sm. mushroom caps
1 tbsp. butter
1/2 lb. sm. onions (8)
1/4 c. red burgundy
Snipped parsley
Boiled potatoes or buttered noodles

Coat beef cubes with flour. In large skillet brown beef on all sides in 1/4 cup hot butter and olive oil. Set cognac aflame; add to browned beef cubes. When the flame burns out, place mixture in a casserole dish or Dutch oven and set aside.

In same skillet cook and stir bacon, carrots, 6 onions, leeks and garlic until bacon is crisp and vegetables are lightly browned. Drain. Place mixture in casserole with meat. Add 1 cup burgundy and beef broth. Cover; simmer until tender, 1-1 1/2 hours.

In small skillet cook mushroom caps in 1 tablespoon butter until tender, 2-3 minutes. Remove mushrooms; set aside. In same skillet brown 1/2 pound onions and add 1/4 cup red burgundy. Cook until tender, about 30 minutes.

Just before serving, place the cooked onions and mushrooms on top of the casserole. Heat mixture thoroughly. Sprinkle the top with parsley. Serve with boiled potatoes or buttered noodles. Makes 8 servings.