Beef Bourguignon(Serves 24)

• 10 lb. beef chuck, cut in 1 1/2-inch pieces
• 1 1/2 c. flour
• 4 tsp. salt
• 1 tsp. pepper
• 1/2 c. butter
• 1/2 c. olive oil
• 3/4 c. cognac, warmed
• 1 lb. bacon, diced
• 6 cloves garlic, mashed
• 8 carrots, coarsely chopped
• 4 leeks, coarsely chopped
• 4 large yellow onions, chopped
• 1/4 c. chopped parsley
• 3 bay leaves or 1 per casserole
• 1 1/2 tsp. thyme
• 4 Tbsp. tomato paste
• 7 c. Burgundy wine
• 6 c. beef broth or more
• salt and freshly ground pepper
• 60 small white onions (preferably no wider than an inch)
• 1/2 c. butter
• 2 Tbsp. sugar
• 3 lb. button mushrooms
• 1/2 c. butter
• juice of 1 lemon
• 1/2 c. chopped parsley
• additional salt and freshly ground pepper to taste

1. Combine flour, salt and pepper.
2. Dredge meat.
3. In a large, heavy skillet over high heat, brown meat on all sides in butter and oil.
4. This will have to be done in several batches, adding butter and oil as needed.

beef chuck, flour, salt, pepper, butter, olive oil, cognac, bacon, garlic, carrots, leeks, yellow onions, parsley, bay leaves, thyme, tomato paste, wine, beef broth, salt, white onions, butter, sugar, button mushrooms, butter, lemon, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550829 (may not work)