Ingredients:
¼ Pound Bacon, Cut into Small Pieces
1 ½ Large Onion, Diced
4 Tablespoons Unsalted Butter
2 Pounds Beef Chuck, Cut into Cubes
2 Tablespoons Flour
½ Cup Brandy
¼ Cup Red Wine
2 Cups Beef Broth
¾ Cup Mustard
4 Large Carrots, Peeled and Chopped
½ Pound White Mushrooms, Sliced
Salt and Pepper to Taste

Preparation Instructions:
Place the bacon in a heavy casserole over medium low heat and cook until the fat is rendered.  Add the onion and cook until softened, about 12 minutes.  Transfer bacon and onions to a large bowl.  Add two tablespoons of butter to the pot and increase the heat to medium-high.  Dust the beef with flour and place half the cubes into the pot.  Brown on all sides, then transfer to the bowl with onions.  Repeat with the remaining half of the beef.
Add the brandy to the pot and cook, then add the broth and mustard.  Whisk together, then return the meat and onions to the pot.  Add the carrots and mushrooms.  Cover the pot and lower the heat.  Simmer 1 ¾ hours.

Image from flickr.