For this recipe, you will need 2 pounds of beef chuck roast, Burgundy wine, brandy, four medium onions, carrots, fresh parsley, bay leaves, crushed garlic, black peppercorns, olive oil, bacon (1/4 pound), all purpose flour, tomato paste, butter, beef broth, and a pound of fresh mushrooms.
To prep for this recipe, you will need to slice two of your onions into thin strips and chop the other two. You will also need to chop two carrots. You beef chuck roast and bacon will both need to be cubed. Slice the mushrooms if necessary.
This recipe requires that you soak the beef in marinade for two days. To make the marinade, combine three cups of Burgundy wine, 2 tablespoons of brandy, the two sliced onions, the two chopped carrots, 1 sprig of fresh parsley, one bay leaf, 1 clove of crushed garlic, 10 whole peppercorns, and 1 teaspoon of salt. Mix that well than add the two pounds of cubed beef chuck roast. Marinate that in the refrigerator for two days.
When the meat is ready, preheat the oven to 300 degrees. Strain the vegetables from the meat and set them aside, keeping the marinade. Dry the meat with a paper towel. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed beef and let it cook for 10 minutes. It should be browned on both sides. Remove the meat from the skillet to a large bowl once it is done.
Add 1/4 pound of cubed bacon to the skillet and let it cook until browned. Place the cooked bacon in the same bowl with the meat. Drain the oil from the skillet. Pour one cup of the marinade in the skillet and scrap the bottom and sides to deglaze it. Pour the cup of marinade back in with the remaining marinade.
Heat two more tablespoons in the skillet. Add the onions and carrots strained from the marinade along with the two chopped onions. Let the vegetables cook for 5 minutes then put them in the bowl with the beef and bacon. Add 3 tablespoons of flour to the oil remaining in the skillet and stir well. Let that cook for 2 minutes or until brown. Add 1 tablespoon of tomato paste, 2 cloves of crushed garlic, one 10 1/5 ounce can of beef broth, the marinade, and salt and pepper to taste. Bring that to a boil then reduce. Pour this into the bowl with the beef and bacon.
Place the contents of the bowl in a 9” x 13” baking dish and place in the oven. Let this cook for 3 hours, stirring and adding water occasionally. Fifteen minutes before it is ready, melt 4 tablespoons of butter in a skillet. Add the pound of sliced mushrooms and let them saute for 5 to 10 minutes. When they are done, add them to the top of the meat mixture, stir, and let it sit 15 minutes before serving. Garnish with parsley if desired.
