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Boeuf Bourguignon

6 medium onions, sliced thin
3 Tbsp. bacon grease
2 1/2 lbs. lean beef, cut into 1 inch cubes
1 1/2 Tbsp. flour
Salt and pepper
Pinch dried thyme
Pinch dried marjoram
1 cup beef broth or bouillon
1 1/2 cups dry, red Burgundy
1 lb. fresh mushrooms
4 Tbsp. minced fresh parsley
2 1/2 oz. (5 Tbsp.) Brandy

Saute the onions in bacon grease until they are a dark, golden
brown. Remove the onions from the skillet and reserve them. In
the same fat (add more if needed), saute the beef cubes until they
are brown on all sides. When brown, sprinkle the cubes with flour,
salt and pepper. Add marjoram and thyme. Turn the meat some more
to brown the flour, then turn everything into a Dutch oven with a
lid. Pour broth and wine into the skillet and let it bubble; stir
it up scraping up any meat bits from the bottom of the pan.

Pour broth/wine over meat in Dutch oven and stir again. Cover and
let cook very slowly over very low heat for 3 hours. Peek from
time to time; add wine if the sauce is getting too thick. At the
end of 3 hours, put in browned onions and mushrooms (cut into fairly
thick slices.) Stir again and cook for another hour. Just before
serving, stir in the brandy, cover quickly, and let sit for 5
minutes to blend.


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