|Source||Ruth Chastang (1981)|
|Prep time||30 minutes|
|Cooking time||3 hours, 20 minutes|
|Total time||3 hours, 50 minutes|
Brown cubed beef in 2 tablespoons each butter and olive oil. Salt and pepper when brown. Add Burgundy, chopped parsley, bay leaf, pinch of thyme and nutmeg. Lift to heavy casserole and add beef broth. Bake 1 1/2 hours at 300 degrees. Remove bay leaf. In same skillet, sauté bacon, fresh mushrooms, onion, carrots, and garlic powder. Cook until onions are limp. Add juice of half small lemon. Add to meat and bake all 1 1/2 hours. (We like to add small can drained peas or 1 package frozen peas last 30 minutes.) Serve over noodles. Garnish with chopped parsley. This dish can be made the day before and heated slowly before serving.