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BEEF BOURGUIGNON




Source of Recipe


Unknown


List of Ingredients




3 lb Stew beef, cubed
1½ cups Brandy
2½ cups Red wine
½ cup Butter
½ lb Mushrooms, whole
½ lb Pearl onion
1 Tablespoon Tomato paste
2 Garlic cloves, chopped
1 Bay leaf
½ teaspoon Thyme
1 (10.5 oz) canBeef stock
¼ cup Flour


Recipe



Marinate beef in 1/3 of brandy and red wine for at
least 1 hour. Turn occasionally. In large heavy
skillet heat half the butter until foamy.Mix together
flour with salt and pepper to taste. Roll beef cubes
in flour, place in hot butter and brown, removing
cubes as they are done. In separate skillet, heat
remaining butter; add onions; stir, cover and simmer
over low heat 2 min. Add mushrooms, turn up heat and
saute' 3 minutes. Remove from heat; add tomato
paste,garlic and 1 Tablespoon flour. Mix until smooth.
Add remaining brandy, red wine, beef stock, bay leaf,
thyme, salt + pepper to taste. Boil, reduce heat.
Simmer 15 min. Add beef and simmer 1½ hours.