Boeuf Bourguignon

5 lb. chuck, trimmed of all fat, in 2" cubes
all purpose flour
butter
1/4 tsp. pepper
1/4 cup cognac
1- 2 1/4 oz bottle meat extract paste
1/2 lb. sliced bacon, diced
4 garlic cloves, minced
2 carrots, coarsely chopped
2 leeks, coarsely chopped
2 cups onions coarsely chopped
snipped parsley
2 bay leaves
1 tsp. dried thyme,
1 cup sweet sherry
2 lb. small white onions
2 tsp. sugar
2 lb. fresh mushrooms
2 tsp. lemon juice

day before:
1. roll beef cubes in 1/3 cup flour.
In 1/4 cup hot butter in dutch oven, brown meat on all sides.
Sprinkle with pepper; pour cognac then ignitge with a match. Qhen flame dies ut, stir in meat-extract paste.
2. Start heating oven to 350.F. To beeff, add bacon, garlic carrots, leeks, chopped onions, 1 TBS snipped parsely, bay leaves, thyme, 1 cup burgandy, 1 cup sherry. Bake covered 2 1/2 hrs. or until beef is tender.
3. When meat is fork tender, remove from dutch oven.
Then put all vegetables and liquid through a course strainer or food mill, mashing vegetables as you strain.
Return strained liquids and meat to dutch oven, Refridgerate.
About 45 minutes before serving;
Start re-heating meat mixture in dutch oven over low heat on top of range.
Now, in 2 TBS. hot butter, in skillet, brown whole onions well, on all sides; add 1 tsp. sugar, 1/2 cup burgandy; cook covered 15-20 mins, or unjtil onions are tender, adding 1/4 cup water if needed.; add to meat, withliquid and 1 TBS. sugar.
In 2 TBS. butter, in skillet, saute' half of the mushroom caps untill golden on one side; sprinkle with 1 tsp. lemon juice, turn to brown other side; add to meat mixture. Repeat sauteing rest of mushrooms, keep warm, uncovered.
To serve:
Pour meat mixture from dutch oven into 3 qt. casserole or serving dish; garnish with remaining mushroom caps and snipped parsley.

Serving Size: 20-1 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user NEM576.