Name: Bitchy Beef Bourguignonne
Ingredients: 1 Onion; coarsely chopped; 2 tb Chopped fresh parsley -or-; 1 tb Dried parsley flakes; 1 ts Crushed dried leaf thyme; 2 Bay leaves; 2 tb Coarsely ground black pepper; 2 tb Pickled green peppercorns; crushed; 2 tb Extra-virgin olive oil; 3 c Burgundy or other dry red wine; 3 lb Beef sirloin; cut in 1" cubes; 2 tb Lard; 1/4 c Unsalted butter; 1/4 c Dry brandy; 2 c Double-strength beef broth; 36 sm White boiling onions; 2 Cloves (large) garlic; minced; Salt to taste

A faith without some doubts is like a human body with no antibodies in it. People who blithely go through life too busy or indifferent to ask the hard questions about why they believe as they do will find themselves defenseless against either the experience of tragedy or the probing questions of a smart skeptic. A person's faith can collapse almost overnight if she failed over the years to listen patiently to her own doubts, which should only be discarded after long reflection.

Tim Keller

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	6	Servings

INGREDIENTS

1		Onion; coarsely chopped
2	tb	Chopped fresh parsley -or-
1	tb	Dried parsley flakes
1	ts	Crushed dried leaf thyme
2		Bay leaves
2	tb	Coarsely ground black pepper
2	tb	Pickled green peppercorns; crushed
2	tb	Extra-virgin olive oil
3	c	Burgundy or other dry red wine
3	lb	Beef sirloin; cut in 1" cubes
2	tb	Lard
1/4	c	Unsalted butter
1/4	c	Dry brandy
2	c	Double-strength beef broth
36	sm	White boiling onions
2		Cloves (large) garlic; minced
		Salt to taste

INSTRUCTIONS

Combine chopped onion, parsley, thyme, bay leaves, black pepper, green
peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to
blend well. Add beef, stir well & let stand at room temperature at least 2
hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy
saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until
browned, stirring as needed. Add brandy and flame carefully, stirring so it
ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat,
cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions.
Cut stem & root ends off each; cook in boiling water 10 minutes, then pop
onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet;
add onions & garlic. Cook until onions are golden brown, then add to stew &
simmer at least 30 minutes longer. Taste & add salt, more wine or other
seasonings as desired. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”

Any training – physical, mental, or spiritual – is characterized at first by failure. We fail more often than we succeed. But if we persevere, we gradually see progress till we are succeeding more often than failing. This is true as we seek to put to death particular sins. At first it seems we are making no progress, so we become discouraged and think, What’s the use?! I can never overcome that sin. That is exactly what Satan wants us to think. It is at this point that we must exercise perseverance. We keep wanting instant success, but holiness doesn’t come that way. Our sinful habits are not broken overnight. Follow-through is required to make any change in our lives, and follow-through requires perseverance.

Jerry Bridges