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A family favorite. It takes a fair amount of time to do, but it is well worth the effort. The topping of lemon, parsley and mushrooms is divine. IF there are any leftovers, they are even better the next day.
- 1 cup chopped bacon
- 3 lbs lean beef, cut into 1 inch cubes
- 1 tablespoon salt
- 2 tablespoons flour
- 1⁄2 teaspoon pepper
- 3 cups sliced onions
- 2 cups baby carrots, whole
- 1⁄2 cup cognac
- 1 clove garlic, minced
- 3 cups Burgundy wine
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bay leaf, crumbled
- 1⁄2 teaspoon thyme
- 3⁄4 lb fresh mushrooms, quartered
- 18 small white onions, peeled and parboiled
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1⁄8 teaspoon salt
- 1⁄2 cup chopped parsley
- Saute bacon in large skillet until brown.
- Remove with a slotted spoon.
- Season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned.
- Combine beef cubes with bacon in a large casserole.
- In the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown.
- Add Cognac and flame.
- Stir until flames subside.
- Add onions and carrot mixture to the casserole.
- Mix well.
- Stir in Burgundy, beef stock, tomato paste, bay leaf and thyme.
- Bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender.
- Skim grease, and thicken with a cornstarch and water mixture if necessary
- Meanwhile, saute the mushrooms in butter and oil until sizzling and brown.
- Add lemon juice, salt, pepper and onions and cook for 2 minutes.
- Just before serving, add mushrooms and parsley to top of the casserole.
- Serve atop buttered egg noodles or rice.