Beef Bourguignon

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3 lbs beef chuck, cut into 1-2 inch chunks

6 slices bacon, fried, drained, and cut into chunks

2 yellow onions, diced

2 carrots, chopped

3 tablespoons flour (I used whole wheat)

3 cloves garlic, chopped

2 cups sliced white button mushrooms

2 cups assorted pearl onions, peeled

1/4 cup Cognac or brandy

3 cups full-bodied, burgundy wine (I used cabernet)

2 cups beef stock

4 tablespoons olive oil

1 bay leaf

fresh parsley to garnish

salt & pepper to taste

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