BOEUF A LA BURGUIGNONNE

Source: BOEUF A LA BURGUIGNONNE (French Cookery, pages 58/59)

Ingredients:
1	large onion, thinly sliced
	few sprigs of parsley
	few sprigs of thyme
1	bay leaf, crushed
1 kg/ 2 lb	chuck steak or top rump, cut into chunks
2 Tbs	marc or brandy
400 ml/ 14 fl oz	red Burgundy wine
2 Tbs	olive oil
50 gr/ 2 oz	butter
150 gr/ 5 oz	lean bacon, roughly chopped
24	small pickling onion, peeled
500 gr/ 1 lb	button mushrooms, halved
25 gr/ 1 oz	plain flour
300 ml/ 1/2 pint	beef stock
1 clove	garlic, crushed
1	bouquet garni (sprigs of parsley, thyme and bay leaf)
	salt and freshly ground black pepper

Put a few onion slices in a deep bowl with a little parsley, thyme and some crumbled bay leaf. Place a few pieces of beef on top, and continue layering up in this way, until all the onion, beef and herbs are used. Mix together the marc or brandy with the wine and oil, and pour over the beef. Cover and leave to marinate for at least 4 hours.
Melt the butter in a flameproof casserole, add the bacon and fry over moderate heat until golden brown. Remove and set aside. Add the small onion and fry until golden on all sides.Remove and set aside. Add the mushrooms and fry, stirring, for 1 minute. Drain and set aside.
Remove the beef from the marinade, then strain the marinade and set aside. Add the beef to the casserole and fry briskly until browned on the all sides Sprinkle in the flour and cook, stirring, for about 1 minute. Gradually stir in the strained marinade, then add the stock, garlic and bouquet garni. Season to taste, cover and simmer gently for 2 hours.
Skim off any fat on the surface, and add the bacon, onions and mushrooms to the casserole. Cover and simmer for 30 minutes, or until the beef is tender. Discard the bouquet garni and serve immediately.

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