Boeuf Bourguignon

Ingredients

Amount		Ingredient	Preparation
2	tablespoons	vegetable oil	or peanut oil
2	large	fat	fatback slices
1 1/2	cups	carrots	diced
2	pounds	beef roast, rump	cut into 1/4in slices
2	medium	onions
1	clove	garlic	minced fine
2	each	shallots	finely chopped
1/2	pound	mushrooms	chopped
1/2	Bottle	burgundy wine
1/3	cup	cognac
1	x	salt	to taste
1	x	black pepper	freshly ground to taste

Directions

1. Pour the oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.

2. Add the diced carrots and cover them with a single layer of
one-third of the sliced beef. Sprinkle with salt and pepper.

3. Sprinkle the meat with half the onions, garlic, shallots and
mushrooms.

4. Cover with a layer of half the remaining beef and sprinkle with more salt and pepper.

5. Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.

6. Pour the burgundy and cognac over all.

7. Season with additional salt and pepper.

8. Place the casserole over high heat and, when it begins to simmer, cover and lower the heat. Cook 3 1/2 hours.

While the casserole is cooking the liquid should barely bubble.