Boeuf Bourguignon

1. Arrange the meat with the sliced onions in a large dish.
   
   
2. Pour red wine and cognac over it, cover and refrigerate for about 4 hours.
   
   
3. 4 hours later, remove the meat and pat dry with a kitchen towel.
   
   
4. Strain the liquid and retain for use later.
   
   
5. Season meat with some salt and pepper. Then heat the oil and butter in an oven-proof casserole.
   
   
6. Saute the meat till brown then remove from heat.
   
   
7. Sieve flour into the casserole and mix it well. Let the residue brown slightly until all the lumps have disappeared.
   
   
8. Then add to it the marinating liquid that we retained earlier on. Keep stirring and while doing so, add to it the beef stock and bring to a boil.
   
   
9. Add mushrooms, bouquet garni and let it simmer for a short while.
   
   
10. Cover the casserole, place it in the pre-heated oven (180°C) and let it braise for about 2 hours.
    
    
11. In the meantime, sauté the bacon strips and the pearl onions in some butter.
    
    
12. Remove the casserole from the oven, set the meat aside and strain the sauce.
    
    
13. Then return meat back to the sauce and add bacon and onions to it. Cover and braise for another 30 minutes in the oven.

To serve
Goes well with potato dumplings or spaetzli.

Recipe by Ernst Huber, Huber's Butchery. Copyrights (C) Huber's Butchery