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Beef Bourguignon

DIRECTIONS

In 6-quart Dutch oven over medium-high heat, cook the bacon pieces until browned. With a slotted spoon, remove the bacon to paper towels to drain; set aside.
Discard all but 3 tablespoons drippings. In drippings in Dutch oven, cook small white onions until lightly browned, stirring occasionally. With slotted spoon, remove the onions and place in a small bowl: set aside.
Meanwhile, on waxed paper, coat meat chunks with 3 tablespoons flour. In drippings in Dutch oven over medium-high heat, cook meat, several pieces at a time, until well browned on all sides, removing pieces as they brown.
To drippings in the Dutch oven, add the chopped carrot and onion and cook over medium heat, stirring frequently, until tender, about 5 minutes. Return the beef to Dutch oven; pour brandy over all and set aflame with match. When flaming stops, add reserved bacon, garlic, salt, thyme leaves, pepper, bay leaf and Burgundy. Cover and bake in 325°F. oven 3-1/2 hours or until fork-tender.
About 1 hour before meat is done, in 10-inch skillet over medium heat, in 2 tablespoons hot butter or margarine, cook mushrooms until golden brown, about 7 minutes.
Meanwhile, in small bowl with spoon, mix 2 tablespoons softened butter or margarine and 2 tablespoons flour until smooth.
Remove Dutch oven from oven. Into hot liquid in Dutch oven, add flour mixture, 1/2 teaspoon at a time, stirring after each addition, until blended. Add reserved onions and mushrooms to Dutch oven. Cover and bake until onions are fork-tender. Serve immediately.
Flaming beef:
Pour brandy over beef, carrot and onion and immediately set a flame with a long match.
Thickening sauce:
Stir in flour mixture, 1/2 teaspoon at a time, until blended; return to oven.