BEEF BOURGUIGNON (10 servings)

1 8-oz package sliced bacon, cut into 1" pieces

20 small white onions

3 lbs beef bottom round roast, cut into 2" chunks All-purpose flour

1 large carrot chopped

1 large onion, chopped

1/4 C brandy

2 garlic cloves, crushed

2 tsp salt

1/2 tsp thyme leaves, crushed

1/4 tsp pepper

1 bay leaf

3 C red Burgundy

butter or margarine

1 lb small whole mushrooms (or halved in large)

1. In Dutch oven over medium high heat, cook bacon until browned. With slotted spoon, remove bacon to paper towels to drain. Discard all but 3 Tbsp drippings. In drippings in Dutch oven, cook small white onions until lightly

browned, stirring occasionally. With slotted spoon, place onions in small bowl; set aside.

2. Meanwhile, on waxed paper, coat meat chunks with 3 Tbsp 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.

3. Preheat oven to 325 F. To drippings in Dutch oven,

add carrot and chopped onion and cook over medium heat, stirring frequently, until tender, about 5 minutes. Return beef to Dutch oven; pour brandy over all and set aflame with match. When flaming stops, add bacon, garlic, salt, thyme, pepper, bay leaf and Burgundy. Cover and bake 3-1/2 hours or until fork-tender.

4. About 1 hour before meat is done, in 10" skillet over medium heat, in 2 Tbsp hot butter or margarine, cook mushrooms until golden, about 7 minutes.

5. Meanwhile, in small bowl with spoon, mix 2 Tbsp softened butter or margarine and 2 Tbsp flour until smooth. Remove Dutch oven from oven. Into hot liquid in Dutch oven, add flour mixture, 1/2 tsp at a time, stirring after each addition, until blended. Add reserved onion and mushrooms to Dutch oven. Cover and bake until meat is fork-tender