Boeuf Bourguignon

• 3 1/2 lb. beef cubes (1 to 1 1/2-inch cubes, top sirloin works well)
• 1 medium onion
• 2 Tbsp. butter
• 3 slices bacon
• 1/2 lb. mushrooms
• 1/4 c. flour
• 1/2 bottle red wine from Burgundy
• 1 can Campbell's bouillon
• 1 bouquet garni consisting of 2 small celery stalks (cut about four-inches long), 2 small carrot sticks, a bay leaf and a few sprigs of fresh parsley

1. Cut up the onion and bacon into small pieces and saute in an iron skillet in the butter until golden brown.
2. Remove the onion and bacon with a slotted spoon and place it in a large soup pot. Brown the beef cubes in the fat left from the bacon and onion.
3. As the individual cubes become brown, transfer them to the soup pot. When all the beef cubes are in the pot, sprinkle them with the flour.
4. Deglaze the iron skillet with the bouillon and add it and the wine to the pot.
5. Bind up the bouquet garni with string and place it in the pot.
6. Bring the mixture to a boil and simmer for two to three hours.
7. Taste and correct the seasoning with salt and pepper if desired.
8. Cut up and add the mushrooms and cook for one-half hour more.

beef cubes, onion, butter, bacon, mushrooms, flour, red wine, campbells bouillon, bouquet garni consisting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452662 (may not work)