Beef Bourguignon(Serves 24) - cooking recipe

Ingredients

10 lb. beef chuck, cut in 1 1/2-inch pieces
1 1/2 c. flour
4 tsp. salt
1 tsp. pepper
1/2 c. butter
1/2 c. olive oil
3/4 c. cognac, warmed
1 lb. bacon, diced
6 cloves garlic, mashed
8 carrots, coarsely chopped
4 leeks, coarsely chopped
4 large yellow onions, chopped
1/4 c. chopped parsley
3 bay leaves or 1 per casserole
1 1/2 tsp. thyme
4 Tbsp. tomato paste
7 c. Burgundy wine
6 c. beef broth or more
salt and freshly ground pepper
60 small white onions (preferably no wider than an inch)
1/2 c. butter
2 Tbsp. sugar
3 lb. button mushrooms
1/2 c. butter
juice of 1 lemon
1/2 c. chopped parsley
additional salt and freshly ground pepper to taste

Preparation

Combine flour, salt and pepper.
Dredge meat.
In a large, heavy skillet over high heat, brown meat on all sides in butter and oil.
This will have to be done in several batches, adding butter and oil as needed.