Beef And Bacon Brgundy Casserole
|White onions||1 Pound, peeled (About 16 Small Pieces)|
|Lean bacon slice||6 , diced|
|Butter/Margarine||1⁄8 Pound (About 1/4 Cup)|
|Beef chuck||4 Pound, cut in 1 1/2-inch cubes and fat trimmed off|
|Brandy||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Burgundy/Other dry red wine||2 Cup (32 tbs)|
|Whole garlic||2 Clove (10 gm), peeled|
|Small fresh mushrooms||2 Cup (32 tbs) (Use Whole Or Sliced)|
|Water||1 1⁄2 Cup (24 tbs)|
|Thyme sprig/1 teaspoon dried thyme||1|
|Cold water||1⁄2 Cup (8 tbs)|
Brown onions with bacon and butter in a Dutch oven; remove onions and bacon with a slotted spoon, and reserve.
Add the meat to the pan and brown well on all sides.
If desired, pour brandy over the beef and set aflame, tilting the pan to keep the flame going as long as possible.
Sprinkle the meat with the salt and pepper.
Add Burgundy, garlic, mushrooms, the 1 1/2 cups water, bouquet garni, onions, and bacon.
Cover and simmer approximately 1 1/2 hours, or until the meat is tender.
Lift the beef, mushrooms, and onions out of the pan with a slotted spoon; arrange in a covered 3-quart casserole or baking dish, or in a serving dish.