3 cups red burgundy (1 750-ml. bottle)
2 tablespoons cognac
2 onions, sliced
2 carrots, sliced
Sprig of parsley
1 clove garlic, peeled
10 black peppercorns
1 teaspoon salt
1/4 cup butter
2 pounds beef chuck, cut in 2-inch cubes
4 tablespoons olive oil
1/4 pound slab bacon, cut in cubes
2 onions, chopped coarsely
3 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
3 cloves garlic, crushed
1 pound mushrooms, sliced
Make a marinade of first 9 ingredients. Add beef, cover, and leave in the refrigerator for 2 days. When ready to prepare, preheat oven to 300°.
Strain the meat and vegetables from the marinade, reserving marinade. Dry the meat with paper towels.
Heat 2 tablespoons of the olive oil in a large skillet and brown beef pieces, a few at a time, removing to a bowl with slotted spoon when browned on all sides. Season with salt and pepper.
Cook bacon until lightly browned. Remove with slotted spoon and add to reserved beef. Cook onions in bacon fat until lightly browned but not crisp. Remove and add to reserved meat.
Pour off remaining fat. Add 1/2 cup marinade to skillet and bring to boil, stirring to remove crisp bits from bottom of pan. Pour back into reserved marinade.
Heat remaining 2 tablespoons of oil in casserole with a cover and add onion and carrot from marinade, stirring until soft. Add flour and cook, stirring constantly, until it turns brown. Keep stirring as you add the reserved marinade and the broth. Return meat and vegetables to pan, add tomato paste, crushed garlic, salt, and pepper and bring to a boil. Cover tightly and set in a 300° oven for 3 hours. Stir occasionally, adding water if needed.
Meanwhile, melt butter in skillet and cook mushrooms until lightly browned.
When meat is cooked, stir in mushrooms and simmer on top of stove for 15 minutes. Taste for seasoning. Sprinkle with chopped parsley and serve with boiled potatoes.