|White onions||16 Small, peeled (About 1 Pound)|
|Lean bacon strip||6 , diced|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/8 Pound)|
|Beef chuck||4 Pound, cut into 1.5" cubes|
|Brandy||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Burgundy wine/Other dry red wine||2 Cup (32 tbs)|
|Whole garlic clove||2 , peeled|
|Small mushrooms||2 Cup (32 tbs) (Whole Or Sliced)|
|Water||1 1⁄2 Cup (24 tbs)|
|Carrot||1 , quartered|
|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 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.
Sprinkle meat with salt and pepper.
Add burgundy, garlic, mushrooms, the 1 1/2 cups water, onions and bacon.
Make a bouquet garni by tying together in a piece of cheese cloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so the bouquet can easily be removed from pan).
Add bouquet garni.
Cover and simmer for about 1 1/2 hours, or until 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 the gravy over meat and serve immediately, or refrigerate and reheat, covered, in a moderate oven, 350 degrees, for about 35 min. until hot and bubbly.