Ingredients
1 - 3 lbs. boneless stewing meat cut into 1 inch chunks
4 slices of bacon cut into tiny pieces
2 TBSP of brandy
2 onions finely chopped (or one large one)
1 clove of garlic-finely chopped
2 TBSP of flour
1 1/2 c. red wine
1/2 c. beef broth
1 bay leaf
1/2 tsp. thyme
1 tsp. peppercorns
to complete:
2 TBSP butter
1/4 lb. mushrooms
2 TBSP finely chopped parsley
Preparation
Trim all fat off beed. Fry bacon until fat has rendered. Drain bacon, remove and set aside. Brown beef in bacon fat; drain remaining grease. Place been & bacon in Dutch casserole–add brandy and flame. Sit in onions, garlic and flour. Add wine & beef broth and bring to simmering point. Add thyme, bay leaf and peppercorns (or pepper). Put lid on Dutch oven and place in 350 degree oven for 1 1/2 hrs. Cool and refrigerate for at least 4 hours. Reheat in 350 degree oven for 20 minutes. Heat buuter and saute mushrooms, add to dish and garnish with parsley.
