BEEF BURGUNDY

¼ c. butter or margarine
16 small white onions, peeled
6 slices bacon, diced
4 lbs. boneless beef chuck, cut into 1 inch cubes
¼ c. brandy (optional)
2½ c. burgundy wine (If you wouldn’t drink it, don’t cook with it!)
2 cloves of garlic, peeled
2 c. small mushrooms, sliced
1½ c. water
½ c. cold water
1 bay leaf
6 Tbs. all-purpose flour
Salt and pepper
Hot cooked rice or noodles (my favorite is bowtie)

1. Bouquet garni: Tie in a square of damp cheesecloth: 1 carrot (quartered), 1 celery top, 2 parsley sprigs and 1 thyme sprig. Pull corners up and tie them together. 2. Prepare bouquet and set aside. 3. Melt butter in a large, heavy pan over medium heat. 4. Add onions and bacon; cook, stirring often until onions are lightly browned. 5. Lift out onions and bacon with a slotted spoon and set aside. 6. Add beef to pan, a portion at a time. 7. Cook, turning as needed, until well browned on all sides. 8. If using brandy move pan in...