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Ingredients

• 3 cups Burgundy wine
• 2 tablespoons brandy
• 2 onions, thinly sliced
• 2 carrots, chopped
• 1 sprig fresh parsley
• 1 bay leaf
• 1 clove garlic, crushed
• 10 whole black peppercorns
• 1 teaspoon salt
• 2 pounds cubed beef chuck roast
•  
• 4 tablespoons olive oil, divided
• 1/4 pound bacon, cubed
• 2 onions, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed
• 1 (10.5 ounce) can beef broth
• salt and pepper to taste
• 4 tablespoons butter
• 1 pound fresh mushrooms, sliced

Description

A Two-day Marination Of The Meat In The Refrigerator And Long, Slow Cooking Ensure Tenderness And Flavor For This Version Of A Traditional French Dish. Hearty But Elegant Enough For A Dinner Party.

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