Boeuf Bourguignon

Roll the beef cubes in flour and brown them on all sides in a olive oil.

Sprinkle the meat with salt and pepper, pour the cognac over it.

When the flame dies, transfer the meat to a three-quart casserole.

Preheat oven to moderate.

To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley.

Cook, stirring, until the bacon is crisp and the vegetables are lightly browned.

Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat.

Cover and bake 1 1/2 hours.

Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit.

Return the casserole to the oven and continue cooking 2 - 3 hours longer.

Brown the small onions in 2 tablespoons butter.

Add a little water, cover and cook until the onions are almost tender.

Saute the mushrooms.

Sprinkle with lemon juice and turn to brown the other side.