This is a recipe from Paul Bocuse. I've modified it slightly and added precise measurements.

Ingredients

quantity		ingredient		step
200 g		cold-smoked ham (called “Schinkenspeck” in Australia)		1
200 g		smoked pork rind		1
1.2 kg		Lean beef (round steak or topside, for example)		2
100 ml		cognac		2
300 ml		good red wine		2
20 g		salt		2
		freshly ground pepper		2
1		bay leaf		2
40 g		flour		3
100 g		butter or butter fat		3
1		bouquet garni, made of 2 sprigs parsley, 3 sprigs thyme and 1 bay leaf		4
200 g		onion		4
30 g		garlic		4
500 g		mushrooms (champignons de Paris), preferably small		4
500 ml		water or chicken stock		4
500 g		potato		5
500 g		turnips		5
500 g		carrots		5
70 g		butter		5
		brown sugar		5
		lemon juice		5
24		small onions		5

Preparation

Total time: 8 to 9 hours

1. Cut the ham into 1 cm strips, blanche briefly in boiling water, then drain. Blanche the pork rind in one piece.

2. Cut the beef into cubes about 5 cm on a side. Mix cognac, wine, salt, pepper and bay leaf, add beef, cover with plastic foil and and marinate for 2 to 3 hours.

3. Heat the oven to 150°. Take the beef cubes out of the marinade and dry them on kitchen paper. In an oven-proof casserole with lid fry the beef in portions in some of the butter fat until browned. I find that about 3 portions are enough to get it brown without it sweating too much. Reserve.

4. In the same oven dish, make a roux by melting the butter fat, then stirring in the flour, stirring constantly until lightly brown. Add the marinade (previously passed through a sieve) and bring to the boil, stirring well with a whisk. Add the water or stock (if using water, add about 20 g of salt) and bring to the boil again.

5. Add the meat, the bouquet garni, the onion, the garlic, the pork rind and the stems of the mushrooms. Bring to the boil, then put the dish into the oven and gently simmer for 4 hours.

6. Take the meat out of the sauce, then drain the sauce through a sieve. Quickly fry the whole mushrooms, then the ham strips, and then the onions in a bit of butter or oil, then add them to the sauce, together with the meat cubes. Put the dish back into the oven, lower the temperature to 130° and simmer for another hour. Check the seasoning. There should be about 400 ml of liquid be left and the consistence should be very rich and creamy. Discard pork rind and bouquet garni.

7. In the meantime, peel the potatoes, carrots and turnips and cut them into fairly large pieces, i.e. the carrots into 2 to 6 pieces according to their size. Boil the potatoes in salt water for about 20 minutes or until soft. Drain and reserve. Boil the turnips and carrots in salt water, to which you add a tablespoon of brown sugar and a piece of butter, as well as some ground pepper. Boil until almost soft, then pour almost all the water out and add some more butter (about 50 g), and gently shake the casserole over very low heat, until the butter has spread well. Drain the water and sprinkle with a bit of lemon juice. Arrange the vegetables and potatoes in a flat dish and sprinkle with chopped italian parsley.

Serve very hot.