5 lbs. chuck, lg. cubes
Flour, salt, pepper
9 tsp. butter
6 tbsp. olive oil
1/4 c. cognac, warmed
1/2 lb. bacon, diced
3 cloves chopped garlic
2 chopped carrots
2 chopped leeks
3 c. chopped onions
Chopped parsley and 1 bay leaf
1 bottle burgundy (1/5)
36 whole sm. onions
Sugar
1 tsp. thyme
36 mushroom caps
Juice of 1/2 lemon

Brown floured meat in the butter and oil. Salt and pepper and ignite cognac on meat. Cook crisp parsley and bacon. Add to meat with spices with some water. Cook 1 1/2 hours.

Prepare a white sauce. Add to meat and cook 3 hours longer. Brown onions in butter, dash sugar. Saute mushrooms in buttered oil. Sprinkle with lemon juice.

Add onions to stew and garnish with mushrooms and parsley. Serve with biscuits and burgundy wine.