is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
cups burgundy wine
2 tablespoons cognac
2 onions, thinly sliced
2 carrots, chopped
1 sprig of fresh parsley
1 bay leaf
1 clove crushed garlic
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves crushed garlic
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
a large bowl, combine the wine, cognac, onions,
carrots, parsley, bay leaf, garlic, peppercorns
and salt. Mix well and add the cubed beef. Cover
and marinate in the refrigerator for 2 days.
oven to 300 degrees.
the meat from the vegetables and marinade; reserve
meat with paper towels.
2 tablespoons of the oil in a large skillet
over medium high heat.
the meat and sauté for 10 minutes, or
until browned on all sides.
meat to a separate medium bowl with a slotted
spoon and set aside.
the same skillet, add the bacon and sauté
until lightly browned.
the bacon to the bowl with the meat.
the skillet and return it to the heat. Pour
a cup of marinade into the skillet to deglaze
the skillet, scraping the bottom to loosen up
all the little bits. Return this liquid to the
the remaining oil in the skillet. Add the onion
and carrot from the marinade, along with the
additional onion that you've chopped, and sauté
for 5 minutes or until tender.
this mixture to the bowl with the meat and bacon,
again using a slotted spoon, and return skillet
to the heat. Add the flour to the skillet, combining
with the oil and stir until well mixed and brown,
about 2 minutes.
add the tomato paste, garlic, beef broth, reserved
marinade and salt and pepper to taste. Bring
to a boil and whisk to remove any flour lumps.
this to the meat and vegetable mixture.
entire mixture into a 9 x 13 baking dish. Bake
at 300º for 3 hours, stirring occasionally
and adding water as needed.
with salt and pepper to taste.
15 minutes before meat is done baking, melt
butter in the skillet over medium high heat.
the mushrooms and sauté for 5 - 10 minutes,
or until lightly browned.
meat is done, add the mushrooms to the meat
mixture, stir well and let sit for about 15