Brandy Beef Bourguignon
Succulent Beef Bourguignon recipe 61
61
Ingredients
| 3 | pounds |
stewing beef
cubed |
|
| 1 ½ | cups |
brandy
|
* |
| 2 ½ | cups |
red wine
|
* |
| ½ | cup |
butter
|
|
| ½ | pound |
mushrooms
whole |
|
| ½ | pound |
pearl onions
|
* |
| 1 | tablespoon |
tomato paste
|
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
bay leaves
|
* |
| ½ | teaspoon |
thyme
thyme |
* |
| 10.5 | ounces |
beef stock
prefer veal stock if possible |
|
| ¼ | cup |
all-purpose flour
|
Directions
Marinate beef in ⅓ 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 sauté 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, thyme, salt + pepper to taste.
Boil, reduce heat.
Simmer 15 min. Add beef and simmer 1½ hours.
