3 lbs. boneless chuck steak
4 thick slices bacon, cut into sm. cubes
2 tbsp. brandy
2 med. onions, finely chopped
2 cloves garlic, finely minced
2 tbsp. flour
1 1/2 c. full bodied red wine
1/2 c. strong beef broth
3 sprigs parsley
1 bay leaf
1/2 tsp. thyme
1 tsp. peppercorns
2 tbsp. butter
1/2 lb. mushrooms, quartered
1/2 tbsp. finely chopped parsley
Salt and pepper

Trim off all beef fat and cut meat into 1 inch cubes. Fry bacon to render fat, drain, set aside. Brown beef in bacon fat, few pieces at a time. Transfer bacon and beef to casserole and put on moderate heat. Add brandy and flame. Stir in onions, garlic, flour and coat beef. Add wine and broth and bring to a simmer.

Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add to casserole. Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hours.

Cool and refrigerate casserole at least 4 hours or overnight. To reheat, place casserole in preheated 350 degree oven for 20 minutes. In small pan, heat the butter and saute mushrooms until lightly browned. Add mushrooms to casserole and garnish with chopped parsley. Serves 8.