3 pounds round or chuck beef

Flour seasoned with salt and pepper

4 strips bacon

3 cloves minced garlic

1 ounce brandy (optional)

12 small mushrooms

12 pearl onions peeled

1 cup condensed beef bouillon

1-1/2 cups burgundy wine

6 bruised peppercorns

4 whole cloves

1 bay leaf

2 tablespoons chopped parsley

1/4 teaspoon marjoram

1/4 teaspoon thyme

Fry bacon in large skillet until almost crisp. Cut into small pieces. Cut beef into 1-inch cubes and flour. Brown on all sides, turning frequently. Warm brandy, pour into skillet and ignite. When flame goes out, add mushrooms and onions and brown lightly. Add bouillon and half the wine. Bring to boil and stir well. Add remaining ingredients and remaining wine. Pour into casserole and bake tightly covered at 300 degrees for 2 hours. Serves 6.

Source: Jim Lamont Culver City , Calif.


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