BOEUF BOURGUIGNONNE (serves 10-12)
5 lbs chuck beef, cut into large cubes
Flour
1/4 cup olive oil
Salt & pepper to taste
1/4 cup cognac, warmed
1/2 lb bacon, diced
3 garlic cloves, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
3 cups coarsely chopped onions
2 TBL chopped parsley
1 bay leaf
1 tsp thyme
1 bottle Burgundy (I've also used Bordeaux)
5 TBL butter
36 whole small onions
Dash of sugar
36 mushroom caps
Juice of 1/2 lemon

Roll the beef cubes in flour & brown on all sides in a skillet over high heat in the olive oil.
Sprinkle the meat with salt & pepper, pour the cognac over it & ignite. When the flame dies, transfer meat to a 3 qt casserole. Add a little water to the skillet & deglaze over high heat, scraping up the brown partickles clinging to the pan. Pour over the meat.

Preheat oven to 350°. To the skillet add the bacon, garlic, carrots, leeks, chopped onions & parsley. Cook, stirring, until the bacon is crisp & the vegetables are light brown. Transfer to the casserole with the meat & add the bay leaf, thyme, Burgundy & enough water to barely cover the meat. Cover & bake 1 1/2 hours.

Prepare a beurre manie by blending 1 TBL each butter & flour & stir into the casserole bit by bit. Return the casserole to the oven & continue cooking 2-3 hours longer.
Brown the small onions in 2 TBL butter with a dash of sugar. Add a little water, cover & cook until the onions are almost tender.

Saute the mushrooms in 2 TBL of the butter until light brown on 1 side. Sprinkle with lemon juice & turn to brown the other side.
To serve, add the onions to the casserole & garnish w/the mushrooms & additional chopped parsley.~~ (I serve over egg noodles.)~~Craig Claiborne

Some others I can reccomend:

The Pioneer Woman - www.thepioneerwoman.com

Joy of Baking - www.joyofbaking.com

Italian Food Forever - www.italianfoodforever.com

The Fresh Loaf - www.thefreshloaf.com