Instead of sirloin, I've used the stewing beef cut into chunks from Costco, and as long as I use a well-covered casserole oven pan, it turns out tender and just as good as sirloin.

Instead of butter, I've used olive oil, and it turns out fine.

Beef Bourguignon, served with pasta (Photo by Veronique Pagnier)

Ingredients

3 lbs. sirloin, cut 2-in cubes
1 1/2 cups burgundy wine
2 tbsp brandy
2 tbsp salad oil
1 tsp salt
1/2 tsp thyme
1 bay leaf
6 tbsp butter
2 crushed garlic cloves
2 large onions, chopped
1 carrot, chopped
4 rounded tbsp flour
1 tbsp tomato paste
1 cup beef broth
1 1/2 cups tiny white onions
3/4 lb mushroom caps

Procedure

Marinate beef overnight in wine, brandy, oil, salt, pepper, thyme, and bay leaf. Drain, reserve marinade. Pat meat dry. Brown meat quickly in 2 tbsp butter. Remove meat to casserole dish and saute garlic, onions, and carrots until lightly browned. Blend flour and tomato paste. Add marinade and beef broth. Stir to boil. Pour mixture over meat. Cover and cook at 350 degrees for 2 1/2 hours. Heat 2 tbsp butter in skillet. Saute white onions until golden brown. Remove. Add mushroom caps and saute for 2 minutes. Place onions and mushrooms on top of casserole and bake for 10 minutes. Cecilia adds her Secret Ingredient, to taste, perhaps 1 tbsp.