Beef Bourguignon

Ingredients:

• 3 lb cubed stew beef
• 1 ½ cups brandy
• 2 ½ cups red wine
• ½ cup butter
• ½ lb whole mushroom
• ½ lb pearl onion
• c tablespoon tomato paste
• 2 cloves chopped garlic
• 1 bay leaf
• ½ teaspoon thyme
• 1 can beef stock (10.5 oz)
• ¼ cup flour

Method :

1. Marinate beef in 1/3 of brandy and wine for at least 1 hour. Turn occasionally.
2. In large heavy skillet heat half the butter until foamy. Mix together flour with salt and pepper to taste
3. Roll beef cubes in flour, place in hot butter and brown, remove cubes as they are done.
4. In separate skillet, heat remaining butter. Add onions, then stir, cover, simmer over low heat for 2 minutes. Add mushrooms, turn up heat and sauté for 3 minutes.
5. Remove fro heat add tomato paste, garlic and 1 tbl flour. Mix until smooth.
6. Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper. Boil, reduce heat. Simmer for 15 minutes.
7. Add beef and simmer 1 ½ hours.

Serves 06

Source:
www.homemade-recipe.blogspot.com