Heat 50 gram butter until brown and stir fry the
beef in it until it is brown on all sides. Add the flour and the garlic
and stir fry two minutes more. Add the wine, the herbs de provence and
salt to taste and bring this to the boil; simmer on very low heat for
2 hours. In the meantime, stir fry the bacon and onions in the remaining
butter for 10 minutes, add the mushrooms and stir fry on high heat until
they have shrunk; add the brandy. After two hours, add this to the meat
and simmer for half an hour more. Serve with potato puree.
Burgundy has not always been part of France - only
since 5 January 1477,
when Charles the Bold got killed in the Battle of Nancy. See the
culinary calendar for more links
between history and food.