Instructions: Preheat oven to 325 degrees. In a Dutch oven over medium-high heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons of drippings in pan. Reduce heat to medium. Season meat with salt and pepper. Add to bacon drippings in pan along with shallots and garlic. Saute until meat is browned and vegetables are tender, about 10 minutes. Stir in flour and blend. Add wine, brandy (if using), stock, thyme, marjoram, bay leaf, carrots, orange zest, onions and reserved bacon, and mix well. Bake, covered, 1 1/2 hours. Add mushrooms and bake, covered, until meat and mushrooms are tender, 20 minutes longer. Remove bay leaf and orange zest and discard.

Note: To peel boiling, boiler or pearl onions, drop in boiling water for 15 to 20 seconds, drain and cool, then cut off the root ends. Skins should slip off easily.

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