Beef Bourguignon

• 2 T salad or peanut oil
• 2 large slices fatback
• 1 1/2 C diced carrots
• 2 lbs chuck or rump beef - cut into 1/4 slices
• Salt and pepper to taste
• 2 medium onions coarsely chopped
• 1 clove garlic minced
• 2 shallots finely chopped
• 1/2 lb chopped mushrooms
• 1/2 bottle Burgundy wine
• 1/3 C cognac

1. Pour oil in bottom of 2 quart casserole and add one slice of fatback. Add the carrots and cover them with a single layer of one third of the sliced beef. Sprinkle with salt and pepper. Sprinkle the meat with half the onions, garlic, shallots and mushrooms. Cover with a layer of beef. Sprinkle with salt and pepper. Add the remaining onions, garlic, shallots and mushrooms. Cover with the final layer of beef. Top with second slice of fatback. Pour burgundy and cognac over meat. Add salt and pepper. Cook uncovered on high heat till it begins to simmer. Cover, lower the heat and simmer ( barely bubbling) for 3.5 hours.

t, fatback, carrots, rump beef, salt, onions, garlic, shallots, mushrooms, wine, cognac

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-50100247 (may not work)