Beef Bourguignon

• 1 cup chopped bacon
• 3 pounds lean beef, cut into 2 inch cubes
• 1 Tbsp salt
• 2 Tbsp flour
• 1/4 tsp pepper
• 3 cups sliced onion
• 6 medium carrots, cut into chunks
• 3/4 cup Cognac
• 3 cloves garlic, minced
• 1 bottle Burgundy
• 2 cups beef stock
• 1 Tbsp tomato paste
• 1 bay leaf, crumbled
• 1/2 tsp thyme
• 3/4 pound fresh mushrooms, quartered
• 25-30 small white onions, peeled and parboiled
• 2 Tbsp butter
• 1 Tbsp vegetable oil
• 1 tsp lemon juice
• 1/8 tsp salt
• pepper to taste
• 1/2 cup chopped parsley

1. Preheat oven to 325 degrees.
2. Saute bacon in a large skillet until brown. Remove with a slotted spoon and reserve. Season beef cubes with salt, pepper and flour and fry in the bacon grease a few at a time until thoroughly bronwed. Combine beef cubes with bacon in a large casserole.
3. In the same skillet, saute sliced onions, carrots and garlic until golden brown. Add Cognac, heat and flame. Add to the casserole. Mix well. Stir in burgundy, beef stock, tomato paste, bay leaf and thyme to casserole and mix. Bring to a boil on top of stove, cover, place in oven and bake for 2 1/2 to 3 hours or until meat is very tender. Skim grease.
4. Meanwhile, saute the mushrooms in the butter and oil. Add lemon juice, salt, papper and onions and cook for 2 minutes. Just before serving, add mushroom/onion mixture and parsley to the top of the casserole.
5. Note: dish can be made a day ahead and flavor is actually better after reheating.

bacon, lean beef, salt, flour, pepper, onion, carrots, cognac, garlic, beef stock, tomato, bay leaf, thyme, mushrooms, white onions, butter, vegetable oil, lemon juice, salt, pepper, parsley

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-1246792 (may not work)