Recipe(tried): BOEUF BOURGUIGNONNE

This is the one I use.....hope it helps

BOEUF BOURGUIGNONNE

2 Lbs topside beef, cut into 1 inch cubes
4oz of streaky bacon, chopped not too finely
2 0z butter
2 tablespoons of cooking oil
12 pickling onions, peeled
2 Tbls plain flour
1/2Cup beef stock
4 cloves of crushed garlic
bouquet garni
3/4 cup red wine)
1 Cup of small button mushrooms

Melt the butter in a frying pan, and brown the onions over medium heat. Remove and set aside.
Add the beef and the bacon and fry until browned all over. Drain the meat and scoop into a casserole dish. Sprinkle the flour into the pan and cook, stirring well, for two to three minutes. Add the stock, the wine, bouquet garni, garlic, some black pepper and a pinch of salt. Bring to the boil and cook until sauce thickens, then pour it over the beef. Cover and cook for about 90 minutes.
Fry the mushrooms in a little butter, then add the mushrooms and onions to the casserole and continue to cook for another 30 minutes.
(Can add a Tbls of brandy to the casserole at this stage.)
This dish is traditionally enjoyed with a crispy French bread broken into chunks to soak up the gravy.
You can serve plain white rice or mashed potatoes with it. Light, plain vegetables go well with the beef, or otherwise make a simple tossed salad.