Boeuf à la Bourguignonne Burgundian Beef Stew

Ingredients

• 4 lb. beef chuck, cut into large pieces
• 2 medium carrots, peeled and diced
• 1 medium yellow onion, peeled and diced
• 4 medium leeks, washed, whites chopped
• 1 bouquet garni (1 bay leaf, 2 peeled garlic cloves, 5 black peppercorns, and 1 sprig each fresh parsley and thyme, tied in a bundle)
• 2 bottles red wine, preferably bourgogne rouge
• Salt and freshly ground black pepper
• 3 tbsp. peanut or vegetable oil
• 2 tbsp. flour
• 1 calf's foot, split
• Half baguette, cut into 12 1/4" slices
• 1 clove garlic, peeled
• 1⁄4 lb. slab bacon, julienned
• 1⁄4 lb. white mushrooms, trimmed and sliced
• Chopped fresh parsley

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