A Methodist (Christian) is one who loves the Lord his God with all his heart, with all his soul, with all his mind, and with all his strength. God is the joy of his heart, and the desire of his soul, which is continually crying, 'Whom have I in heaven but thee? and there is none upon earth whom I desire besides thee.' My God and my all! 'Thou art the strength of my heart, and my portion forever.' He is therefore happy in God; yea, always happy, as having in him a well of water springing up unto everlasting life, and over-flowing his soul with peace and joy. Perfect love living now cast out fear, he rejoices evermore. Yea, his joy is full, and all his bones cry out, 'Blessed be the God and Father of our Lord Jesus Christ, who, according to his abundant mercy, hath begotten me again unto a living hope of an inheritance incorruptible and undefiled, reserved in heaven for me.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats, Main dish	8	Servings

INGREDIENTS

8	oz	Bacon, coarsely chopped
3	lb	Well-trimmed boneless beef chuck, cut into 1 1/2 inch cubes (from 7-bone chuck roast)
1/3	c	All purpose flour
1 1/4	lb	Boiling onions, peeled
3/4	lb	Large carrots, cut into 1-inch pieces
12		Large garlic cloves, peeled (left whole)
3	c	Canned beef broth
1/2	c	Cognac or brandy
2		(750 ml) bottles red Burgundy wine
1 1/2	lb	Mushrooms
1/3	c	Fresh thyme OR
2	tb	Dried thyme
1	tb	Dark brown sugar
1	tb	Tomato paste

INSTRUCTIONS

Preheat oven to 325F.  Saute bacon in heavy large Dutch oven over high heat
until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon
to paper towels. Season beef generously with salt and pepper; coat with 1/3
cup flour, using all of the flour. Working in 3 batches, brown beef in same
pot over high heat, about 5 minutes per batch. Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6
minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with
beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up
browned bits, about 8 minutes. Return meat and vegetables and their juices
to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally. Cover pot and place in oven. Cook
until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan.  Spoon off fat. Boil liquid
until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper.
Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead.
Cover and chill.) Rewarm over low heat before serving.
From the Burgundy & Lyonnais region of France
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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