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The Burgundy and The Lyonnaise regions of France have some of the best beef in Central Europe ... Their beef hails from the lean beefed Charolais Cattle. Janine Devillard's farm which dates back to the 1750s hangs her meat for 21 days to develop full flavor before being sold to quality restaurants and butchers. Here is her recipe ...




8 servings ...


8 ounces bacon coarsely chopped

3 pounds well trimmed boneless beef cut into one and a half inch cubes

one third cup all purpose flour

one and a quarter pounds of boiling onions peeled

carrots three quarters of a pound cut into 1 inch pieces

3 cans of beef broth or home made

12 large garlic cloves whole and peeled

a half cup Cognac

two 750ml bottles of red Burgundy wine of choice

one and a quarter pounds of mushrooms

one third cup of fresh thyme herb

1 tblsp of dark brown sugar

1 tblsp of tomato paste


1. PREHEAT OVEN TO 375 degrees farenheit

2. Saute bacon in heavy large Dutch oven over high heat until brown and crisp 8 mins.

3. using slotted spoon, transfer bacon to paper towelling

4. season beef with salt and blk freshly grinded pepper and coat with flour working in batches and brown beef over high heat 5 minutes per batch

5. add onions and carrots to same Dutch oven and saute until golden abotu 6 mins

6. saute garlic 1 minute

7. transfer vegetables to beef in large bowl

8. add 1 cup broth and Cognac to pot and boil until reduced to glaze scraping up browned bits 8 mins about

9. add mushrms, thyme, sugar and tomato paste and 2 cups broth

10. cover earthenware casserole  and place and place in oven

11. cook until beef is tender 1 hour and 20 mins.

12. ladle liquid from stew into large saucepan and spoon off fat

13. boil liquid until reduced to two and three quarter cups about 40 mins

14. pour liquid back over beef and veggies and rewarm over low heat before serving