Beef Bourguignon

3 cups burgundy wine
2 TBS brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 tsp salt
2 lb cubed beef chuck roast
4 TBS olive oil, divided
2 onions, chopped
3 TBS all-purpose flour
1 TBS tomato paste
2 cloves garlic, crushed
10.5 oz beef broth
salt and pepper to taste
4 TBS butter
1 lb fresh mushrooms sliced

1. For marinade: in a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
2. Preheat oven to 300 degrees F.
3. For Bourguignon: Strain the meat from the vegetables and marinade; reserver marinade. Dry meat with paper towels. Heat 2 TBS of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
4. Pour a cup of marinade into the skillet and deglaze the skillet then return this liquid to the reserved marinade.
5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with meat, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
7. Bake at 300 degrees F for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.


French Onion Soup

5 onions, thinly sliced
6 cups beef broth
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 pound shredded Swiss cheese
1 teaspoon white sugar
1/2 cup white wine
salt and pepper to taste
1 (1 pound) loaf French bread, sliced

In a medium stock pot, heat beef broth over medium-high heat.

In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.

Add onions to heated broth, stir and let simmer for 20 minutes.

Add wine and season with salt and pepper, simmer for 10 minutes.

Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.