Beef Bourguignon

Combine flour, salt and pepper and dredge meat. In a large heavy skillet, over high heat, brown meat on all sides in butter in oil. Work in batches. As meat is browned, place it in 2 5-qt. casseroles or one large deep roasting pan. De-glaze the skillet by pouring warmed cognac into it, lighting the cognac with a match and stirring to loosen particles. Pour over meat.

To the same skillet add the bacon, garlic, carrots, leeks, chopped onions and parsley. Cook, stirring, until bacon and vegetables are lightly browned. Add bay leaves, thyme and toato paste to skillet, stir and add all to the beef. Add wine and enough beef broth to barely cover meat and mix well. Taste for salt and pepper.

Cover casseroles and bake 2 hours at 350 degrees. Stir occasionally and add more beef broth if necessary.

Peel the white onions by ropping them in boiling water for 1 minute. Cut of the ends and slip off the outer skin. Saute the white onions in 1/2 c butter with th sugar, shking the pan to caramelize the onions as evenly as possible. Pour a small amount of broth or water over them and simmer, covered, for 10-15 minutes until they are barely tender.

Saute the mushrooms in 1/2 c butter until lightly browned. Sprinkle with lemon juice. Add mushrooms and onions to beef and cook 1 hour more, until the beef is tender.

Skim any fat from the survace of hte casseroles and remove bay leaves. Taste again for salt and pepper. If not serving immediately, refrigerate, removing hardened fat before reheatins. When serving, sprinkle with chopped parsley.