MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Beef Burgundy
  Categories: Beef, Meats, Wine
       Yield: 8 servings
  
      16 sm White onions; peeled (about
            -1 lb)
       6    Strips lean bacon; diced
     1/4 c  Butter or margarine; 1/8 lb
       4 lb Beef chuck; cut in 1-1/2
            -inch cubes; fat trimmed
            -off
     1/4 c  Brandy (optional)
   1 1/2 ts Salt
     1/4 ts Freshly ground pepper
       2 c  Burgundy or
            Other dry red table wine
       3    Whole cloves garlic; peeled
       2 c  Small whole mushrooms
   1 1/2 c  ;water
       1    Or 2 sprigs parsley
       1    Celery top
       2    Carrots; quartered
       1    Bay leaf
       1    Sprig fresh thyme or
       1 ts Dried thyme
       6 T  Flour
     1/2 c  ;cold water
  
   Brown onions with bacon and butter in a Dutch oven; remove onions and
   bacon with a slotted spoon and set aside.  Add meat to pan and brown
   well on all sides.  If desired, pour brandy over beef and set aflame,
   tilting pan to keep flame going as long as possible.  (Note I never
   flame the brandy, but add the Brandy when I add the wine to the
   meat).  Add wine, garlic, mushrooms, the 1-1/2 cups water, onions,
   and bacon.  Make a bouquet garni by tying together in a piece of
   cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use
   a long string so bouquet can easily be removed from pan).  Add
   bouquet garni.  Cover and simmer for about 1-1/2 hours, or until the
   meat is tender.
   
   Lift beef, mushrooms, and onions out of the pan with a slotted spoon;
   arrange in a covered 3-quart casserole or baking dish.  Strain the
   liquid through a sieve, discarding bouquet garni, garlic, and bacon.
   Mix flour to a smooth paste with the 1/2 cup cold water; stir into
   meat stock and cook, stirring, until gravy is thick and smooth.  Pour
   gravy over meat and serve immediately, or refrigerate and reheat,
   covered, in a moderate oven 350 degrees for about 35 minutes, or
   until hot and bubbly.  Makes 8 to 10 servings.
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
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