Beef Bourguignon - cooking recipe

Ingredients

8 lb. meat (stew or chuck), cut into 1-1/2-inch cubes
Flour
Butter
Olive Oil
Salt and pepper
3 oz. warm Brandy
3/4 lb. bacon
4 cloves garlic
3 carrots, diced
3 leeks, diced
6 onions, finely chopped
3 Bay leaves
1-1/2 tsp. thyme
2 bottles Burgundy
Water to cover
2 lb. small boiling onions
3 cans small carrots
3 lb. mushrooms

Preparation

Cut meat and roll in flour.
Brown on all sides in half butter and olive oil.
Add salt and pepper.
Pour in 3 ounces warm Brandy and light.
Put in casserole dish.