BOEUF BOURGUIGNON

5 lbs. chuck beef, cut into large cubes

Flour

9 tbsp. butter

6 tbsp. olive oil

Salt and pepper

1/2 cup cognac, warmed

1/2 lb. bacon, diced

3 cloves garlic, coarsely chopped

1 (4-inch) piece of celery

2 carrots, coarsely chopped

2 leeks, coarsely chopped

3 cups coarsely chopped onions

Chopped parsley

1 bay leaf

1 tsp. thyme

4 T tomato paste

1 bottle Burgundy wine

Water

36 whole small onions

Sugar

36 mushroom caps

Little red potatoes with skins

Juice of half a lemon

Roll the beef cubes in flour and brown them on all sides in a skillet over

high heat in 4 tablespoons each of the butter and olive oil.

Sprinkle the meat with salt and pepper, pour the cognac over it and ignite.

When the flame dies, transfer meat to a three-quart casserole.

Preheat oven to moderate (300 degrees).

To the skillet add the bacon, garlic, carrots, leeks, chopped onions, and 2

tablespoons chopped parsley. Cook, stirring, until the bacon is crisp and

the vegetables are lightly browned. Transfer to the casserole with the meat

and add the bay leaf, thyme, Burgundy, and enough water to barely cover the

meat. Cover and bake one and one-half hours. Add potatoes the last hour.

Prepare a beurre manie by blending one tablespoon each butter and flour and

stir into the casserole bit by bit. Return the casserole to the oven and

continue cooking two to three hours longer.

Brown the small onions in two tablespoons butter with a dash of sugar. Add

a little water, cover and cook until the onions are almost tender.

Sauté the mushrooms in two tablespoons each of the butter and oil until

lightly browned on one side. Sprinkle with lemon juice and turn to brown

the other side.

To serve, add the onions to the casserole and garnish with the mushrooms and

parsley.

This recipe was served at a gourmet dinner at the Hill's and she had gotten

the recipe when she was in London. I know it sounds weird with the

anchovies but it is the best roast lamb I've ever had.