Le Boeuf Bourguignon

2 pounds round steak, trimmed of fat and cut into 1-inch pieces
1½ cups dry red wine
¼ teaspoon thyme
1 bay leaf
1 medium onion, thinly sliced
4 sprigs parsley, finely chopped
6 green onions, finely chopped
1 carrot, scraped and thinly sliced
2 Tablespoons unsalted butter, divided
1 Tablespoon all purpose flour
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon oregano
1½ cups beef broth
6 ounces fresh mushrooms, sliced
2 Tablespoons Cognac

Place beef in a glass bowl. Add wine, thyme, bay leaf, onion, parsley, green onions and carrot. Cover and marinate for at least 3 hours or overnight if possible.

Remove beef from marinade and strain remaining ingredients from wine. Melt butter in a large skillet; add beef and brown quickly. Remove from pan to a bowl. Brown reserved onion mixture (you may need to add an additional Tablespoon of butter to keep from sticking). Return the meat to onion mixture; add flour, salt, pepper and oregano. Stir until well blended. Slowly add warm stock, stirring constantly. Add wine marinade. Transfer to a lightly greased covered oven proof casserole dish. Cover tightly and bake at 325º F for 3 hours, stirring occasionally.

Sauté mushrooms in remaining Tablespoon of butter for 5 minutes. During the last 15 minutes of cooking, add mushrooms and Cognac to the beef mixture. Serve with browned new potatoes, fresh steamed green beans and a red wine. Yield: 6 servings.