1. Cut 5 pounds chuck beef into large cubes.
2. Roll the cubes in flour.
3. Put 1/4 cup butter and a1/4 cup olive oil in a skillet.
4. Brown the beef cubes on all sides in the skillet.
5. Sprinkle the meat with salt and pepper.
6. Pour 2 ounces of warm Cognac over the beef.
7. Ignite the spirit.
8. When the flame dies out, transfer the meat to a casserole.
9. Add 1/2 pound diced bacon to the skillet.
10. Add 4 cloves of garlic, coarsely chopped.
11. Add 2 carrots, coarsely chopped.
12. Add 2 leeks, coarsely chopped.
13. Add 4 medium onions, coarsely chopped.
14. Add 2 tablespoons parsley.
15. Cook, stirring until the bacon is crisp and the vegetables are lightly browned.
16. Transfer the vegetable mixture to the casserole.
17. Add 2 bay leaves, 1 teaspoon thyme, 1 bottle of Burgundy and enough water to just cover the meat.
18. Cook the beef in a moderate oven (350ºF) for 1 1/2 to 2 hours.
19. Stir in bit by bit 1 tablespoon flour mixed to a paste with 1 tablespoon butter.
20. Continue to cook for 2 to 3 hours longer.
21. Brown 2 pounds small onions in butter with a sprinkling of sugar.
22. Add a little red wine.
23. Cover and cook for about 15 minutes or until the onions are almost tender.
24. Sauté 1 pound turned mushroom caps in a little butter and olive oil until lightly browned on one side.
25. Keep warm but do not cover.
26. To serve, add the onions from the casserole.
27. Arrange the mushroom caps on top.
28. Sprinkle with finely chopped parsley.
29. Serves 12.

 List of ingredients required:

• 5 pounds chuck beef.
• Butter.
• Olive oil.
• Salt.
• Pepper.
• Cognac.
• 1/2 pound diced bacon.
• 4 cloves of garlic, coarsely chopped.
• 2 carrots, coarsely chopped.
• 2 leeks, coarsely chopped.
• 4 medium onions, coarsely chopped.
• Parsley.
• 2 bay leaves.
• 1 teaspoon thyme.
• 1 bottle of Burgundy.
• 1 tablespoon flour.
• 2 pounds small onions.
• Sugar.
• Red wine.
• 1 pound mushroom caps.