Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Bacon, coarsely chopped -(left whole)
3 lb Well-trimmed boneless beef 3 c Canned beef broth
-chuck, cut into 1 1/2 1/2 c Cognac or brandy
-inch cubes (from 7-bone 2 (750 ml) bottles red
-chuck roast) -Burgundy wine
1/3 c All purpose flour 1 1/2 lb Mushrooms
1 1/4 lb Boiling onions, peeled 1/3 c Fresh thyme OR
3/4 lb Large carrots, cut into 2 tb Dried thyme
-1-inch pieces 1 tb Dark brown sugar
12 Large garlic cloves, peeled 1 tb Tomato paste

Preheat oven to 325F. Saute bacon in heavy large Dutch oven over
high heat until brown and crisp, about 8 minutes. Using slotted
spoon, transfer bacon to paper towels. Season beef generously with
salt and pepper; coat with 1/3 cup flour, using all of the flour.
Working in 3 batches, brown beef in same pot over high heat, about 5
minutes per batch. Transfer meat to large bowl. Add onions and
carrots to same pot and saute until light brown, about 6 minutes. Add
garlic and saute 1 minute. Transfer vegetables to bowl with beef.

Add 1 cup broth and Cognac to pot; boil until reduced to glaze,
scraping up browned bits, about 8 minutes. Return meat and
vegetables and their juices to pot. Add wine, mushrooms, thyme,
sugar, tomato paste and 2 cups broth. Bring to boil, stirring
occasionally. Cover pot and place in oven. Cook until beef is
tender, about 1 hour 20 minutes.

Ladle liquid from stew into large saucepan. Spoon off fat. Boil
liquid until reduced to 2 3/4 cups, about 40 minutes. Season with
salt and pepper. Pour liquid back over beef and vegetables. (Can be
prepared 1 day ahead. Cover and chill.) Rewarm over low heat before
serving.

From the Burgundy Lyonnais region of France

Bon Appetit/May 94 Typed by Didi Pahl

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