Beef In Burgundy Recipe

• 3 lbs. boneless chuck steak
• 4 thick slices bacon, cut into sm. cubes
• 2 tbsp. brandy
• 2 med. onions, finely minced
• 2 cloves garlic, finely chopped
• 2 tbsp. flour
• 1 1/2 c. full bodied red wine
• 1/2 c. strong beef broth
• 3 sprigs parsley
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 teaspoon peppercorns
• 2 tbsp. butter
• 1/2 pound mushrooms, quartered
• 1/2 tbsp. finely minced parsley
• Salt and pepper

1. Trim off all beef fat and cut meat into 1 inch cubes.
2. Fry bacon to render fat, drain, set aside.
3. Brown beef in bacon fat, few pcs at a time.
4. Transfer bacon and beef to casserole and put on moderate heat.
5. Add in brandy and flame.
6. Stir in onions, garlic, flour and coat beef.
7. Add in wine and broth and bring to a simmer.
8. Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add in to casserole.
9. Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hrs.
10. Cold and chill casserole at least 4 hrs or possibly overnight.
11. To reheat, place casserole in preheated 350 degree oven for 20 min.
12. In small pan, heat the butter and saute/fry mushrooms till lightly browned.
13. Add in mushrooms to casserole and garnish with minced parsley.
14. Serves 8.

boneless chuck steak, bacon, brandy, onions, garlic, flour, full bodied red wine, beef broth, parsley, bay leaf, thyme, peppercorns, butter, mushrooms, parsley, salt

Taken from cookeatshare.com/recipes/beef-in-burgundy-25407 (may not work)