Boeuf A La Bourguignonne

• 4 oz oil or beef drippings
• 9 oz thick sliced bacon cut into batons
• 40 or so pearl onions, defrosted a bit if frozen
• 2 large onions, sliced
• 4 pounds chuck cut into fairly large pieces
• Flour for dsting
• 1 litre red wine
• 1 pint beef atoch
• 4 sliced garlic cloves
• 2 bouquets garni if available otherwise use some thyme and bay leaves
• 1 lb mushrooms quartered

1. Heat oil in large casserole or pan, fry bacon, set aside, add sliced onions and pearl onions to pan and cook until browned. Set aside with the bacon
2. Brown beef , adding a bit more oil if needed. When all the beef is browned sprinkle generously with flour , shaking and stirring until all the fat is absorbed. Add the wine and stock and stir until smooth and thickened. Add garlic and herbs, salt and pepper. Bring to boil, cover and simmer slowly for about 2 hours.
3. Saute the mushrooms in a bit of butter.Add them to the beef along with the bacon and onions> Cook uncovered 30 additional minutes.
4. If you prefer your sauce a bit thicker , dissolve a bit of cornstarch in cold water and add until it is as thick as you like.

oil, bacon, pearl onions, onions, flour, red wine, beef atoch, garlic, bouquets garni, mushrooms

Taken from www.epicurious.com/recipes/member/views/boeuf-a-la-bourguignonne-50118426 (may not work)