Saute bacon in a large skillet until brown. Remove with a slotted spoon. Season beef cubes with salt, pepper and flour and fry in the bacon grease a few at a time until thoroughly browned. Combine beef cubes with bacon in a large casserole.
In the same skillet in which the bacon and beef were browned, saute sliced onions, carrots and garlic
until golden brown. Add Cognac, heat and flame. Add sliced onions and carrots to the casserole. Mix well. Stir in Burgundy, beef stock, tomato paste, bay leaf and thyme. Bring to a boil on top of stove, cover, place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender. Skim grease.
Meanwhile, saute the mushrooms in butter and oil. Add lemon juice, salt, pepper and onions and cook for 2 minutes. Just before serving add mushrooms and parsley to the top of the casserole. Note: This can be prepared a day in advance. Flavor is enhanced by reheating
Serving
Suggestions
Kevin and Karen love this dish but they only get it once a year because it takes so dang long to prepare and cook!
Originally Submitted
1/14/2008
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