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  Beef Bourguignon
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 293
Ingredients:
3 lb Stew beef, cubed
1 1/2 cup Brandy
2 1/2 cup Red wine
1/2 cup Butter
1/2 lb Mushrooms, whole
1/2 lb Pearl onion
1 tbsp Tomato paste
2 each Garlic cloves, chopped
1 each Bay leaf
1/2 tsp Thyme
1 can Beef stock (10.5 oz)
1/4 cup Flour
Instructions:
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 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 1 1/2 hours.
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