Boeuf Bourguignon

Directions

1. 1
   Cut up the onion and bacon into small pieces and saute in an iron skillet in the butter until golden brown.
2. 2
   Remove the onion and bacon with a slotted spoon and place it in a large soup pot. Brown the beef cubes in the fat left from the bacon and onion.
3. 3
   As the individual cubes become brown, transfer them to the soup pot. When all the beef cubes are in the pot, sprinkle them with the flour.
4. 4
   Deglaze the iron skillet with the bouillon and add it and the wine to the pot.
5. 5
   Bind up the bouquet garni with string and place it in the pot.
6. 6
   Bring the mixture to a boil and simmer for two to three hours.
7. 7
   Taste and correct the seasoning with salt and pepper if desired.
8. 8
   Cut up and add the mushrooms and cook for one-half hour more.