Beef Bourguignon III Recipe

In a medium bowl combine beef wine parsley thyme and bay leaf. Let marinate for 3 hours.

Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan and cook stirring until brown. Slowly stir in beef broth then the reserved marinade. Return the beef mixture to the pan. Cover and simmer for 3 hours.

Heat 2 tablespoons butter in a medium skillet over medium high heat Stir in the bacon and small onions and saute until onions are tender. Add mushrooms and continue cooking until mushrooms are golden brown. Serve as a garnish.