Bob DiNardo

• 3 pounds rump of beef
• 2 onions, sliced
• 2 carrots, sliced
• 6 peppercorns
• 3 parsley springs
• Pinch of dried thyme
• 1 bay leaf
• 1 bottle of red wine, burgundy preferred
• 4 tablespoons of peanut oil
• 2 tablespoons of butter
• 20 tiny white onions
• 1/4 pound of blanched bacon, cut into strips
• 2 tablespoons flour
• 3 garlic cloves
• 10 small mushrooms
• 1 Bouquet Garni
• Salt
• Freshly ground black pepper
• 1/4 cup of brandy
• 1 cup of croutons

Boiled potatoes

Cut the meat into 1 1/2 to 2 inch cubes and marinate in a mixture of the sliced onion, carrots, peppercorsn, parsley, thyme, bay leaf and half of the wine for 12 hours in the refrigerator. Turn the meat occasionally.

Heat the oil and the butter in a casserole, add the tiny onions, and cook them until golden brown. Add the bacon strips and stir until they are golden. Remove the onions and the bacon and reserve.

Remove the meat from the marinade, pat it dry with kitchen towels, and brown it, a few pieces at a time, in the fat in the casserole.

Bring the marinade to a boil in a saucepan, reduce it slightly, and strain it. Put all of the cubes of browned meat in the casserole, sprinkle with the flour, and stir over high heat for 2 or 3 minutes.

Add the garlic cloves, the reduced marinade, the remaining wine, the reserved onions and bacon, the mushrooms and the bouquet garni.

Season with salt and pepper and simmer, covered, over low heat for 2 hours. When the meat is very tender, transfer it and the vegetables to a big hot serving dish and keep it hot. Boil the sauce for a few minutes and add the brandy. Boil for more minutes.

Strain the sauce through a fine sieve over the meat.

Garnish with the croutons and serve with boiled potatoes on the side.