Difficulty: Medium - experience needed
3 slices bacon, cut into small pieces
1/4 c oil
3 lbs boneless beef chuck cut into 1" cubes
1/3 c flour
2 tsp salt
1/4 tsp pepper
2 med onions, chopped
1 clove garlic, minced
1/4 c brandy
1 c burgundy
1 c beef broth
2 bay leaves
8 small carrots
1/2 lb pearl onions
2 c fresh mushrooms
cooked egg noodles
In a Dutch oven, cook bacon until crisp. Remove the bacon and set aside. Add cooking oil to bacon drippings.
Meanwhile, combine the flour, salt, and pepper.
Toss the beef cubes in the flour mixture then cook in the oil with onions and garlic until browned.
In a small saucepan heat the brandy, set aflame, and pour over the beef.
Stir in the burgundy, beef broth, and bay leaves. Bring to a boil. Reduce heat and simmer for 1 hour or until meat is tender.
Add carrots and peal onions. Cover and cook 20 minutes more.
Add whole fresh mushrooms and cook an additional 10 minutes.
Remove bay leaves. Add bacon bits back in to mixture.
Serve over hot cooked noodles and garnish with fresh parsley.