1 (6 oz.) chunk of bacon
3 lbs. filet of beef
2 cloves garlic, mashed
18 sm. braised onions
2 bouillon cubes dissolved in 2 c. boiling water
2 cans tomato sauce
12 pepper corns
1/2 tsp. thyme
6 whole cloves
2 bay leaves
1/2 lb. sliced mushrooms
2 c. red wine
Dash of brandy (optional)

Cut bacon into lardons and simmer for 10 minutes in 1 1/2 cups water. Drain and dry. Saute the bacon in 1 tablespoon olive oil or cooking oil to brown slightly. Dry the beef in paper towels. Saute carefully in hot oil and bacon fat until nicely browned. Sprinkle with salt and pepper and coat lightly with flour.

Combine 2 bouillon cubes dissolved in hot water, 2 onions chopped, tomato sauce, pepper corns, garlic and bay leaves. Add the beef and thyme and 2 cups wine. Simmer 4 hours or more, adding braised onions and mushrooms. Add 1 more cup of wine during last hour of cooking. May be made in advance. Freezes beautifully.