Beef Bourguignon

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
• 1/2 cup brandy
• 1/2 lb pearl onion
• 1/2 lb mushroom (small, fresh)
• 2 1/2 tablespoons potato starch
• 4 beef bouillon cubes (dissolved in 1/4 cup water)
• 1 (6 ounce) can tomato paste
• 2 cups burgundy wine
• 3/4 cup dry sherry
• 1 cup ruby port
• 1/4 teaspoon pepper (freshly ground, more or less, to taste)
• 1 bay leaf

Recipe

• 1 brown all beef cubes in butter in a large dutch oven, a few at a time.
• 2 do not crowd.
• 3 in a small saucepan heat 1/4 cup of the brandy until the vapors rise.
• 4 ignite and pour over the beef.
• 5 when the flames die, remove the beef and set aside.
• 6 add butter to dutch oven and brown onions over low heat.
• 7 add mushrooms and continue cooking, about 3 minutes.
• 8 remove dutch oven from the heat.
• 9 stir in flour or starch, meat paste or cubes, and tomato paste.
• 10 blend well.
• 11 stir in burgundy, sherry, and port.
• 12 bring just to boiling.
• 13 remove from heat and add beef, pepper, and bay leaf.
• 14 bake, covered 300 degrees f for 3 to 4 hours.
• 15 add more burgundy if mixture becomes too dry.
• 16 just before serving, again, flame 1/4 cup brandy and pour over mixture.