Ingredients: 3 pounds boneless chuck steak,1 piece bay leaf,1/2 teaspoon thyme,1 teaspoon peppercorns,2 tablespoons butter,1/2 pound mushrooms, quartered,1/2 pound mushrooms, quartered,1/2 tablespoon finely chopped parsley,1 teaspoon Salt and pepper,4 pieces thick slices bacon, cut into cubes,2 tablespoons brandy,2 pieces . onions, finely chopped,2 pieces cloves garlic, finely minced,2 tablespoons flour,1 1/2 cups full bodied red wine,1/2 cup strong beef broth,3 sprigs parsley
Instructions:
- Trim off all beef fat and cut meat into 1 inch cubes. Fry bacon to render fat, drain, set aside. Brown beef in bacon fat, few pieces at a time.
- Transfer bacon and beef to casserole and put on moderate heat.
- Add brandy and flame. Stir in onions, garlic, flour and coat beef.
- Add wine and broth and bring to a simmer.
- Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add to casserole. Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hours.
- Cool and refrigerate casserole at least 4 hours or overnight. To reheat, place casserole in preheated 350 degree oven for 20 minutes. In small pan, heat the butter and saute mushrooms until lightly browned.
- Add mushrooms to casserole and garnish with chopped parsley.
- Serves 8.
