Boeuf Bourguignon Ii

Ingredients

5 pounds chuck roast
1 flour
9 tablespoons butter
6 tablespoons olive oil
1/4 cup cognac warmed
1/2 bacon
3 garlic coarsely
2 carrots coarsely
2 leeks coarsely
3 cups onions coarsely
1 bay leaf
1 teaspoon thyme
1 bottle burgundy
1 water
36 onions
36 mushroom caps
1 juice
1/2 lemon
2 dash butter with a of sugar

Instructions

8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley.