Beef bourguignonne
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | \"cubed\" Stew Beef |
| 1½ | cup | Brandy |
| 2½ | cup | Red Wine |
| ½ | cup | Butter |
| ½ | pounds | \"whole\" Mushrooms |
| ½ | pounds | \"peeled\" Pearl Onion |
| 1 | tablespoon | Tomato Paste |
| 2 | cloves | Chopped Garlic |
| 1 | Bay Leaf | |
| ½ | teaspoon | Thyme |
| 1 | can | \"Beef Stock\" |
| ¼ | cup | Flour |
Directions
Marinate beef in ⅓ of brandy and red wine for at least 1 hour. Turn occasionally. In a large heavy skillet heat half the butter until foamy. 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 minutes. Add mushrooms, turn up heat and saute 3 minutes. Remove from heat; add tomato paste, garlic, and 1 Tbl. flour. Mix until smooth.
Add remaining brandy, red wine, beef stock, bay leaf, and thyme; salt and pepper to taste.
Bring to boil, reduce heat, and simmer 15 minutes. Add beef and simmer 1 hour, 30 minutes.
From: Greg Martineau
Submitted By JIM WELLER On 09-17-95