Ingredients: |
Ingredients: 2-1/2 lbs. boneless beef chuck, cubed into 1-1/2" sized pieces
2 tbsp. butter+
3 tbsp. brandy
1/2 lb. small white onions (about 12), peeled
1/2 lb. small fresh whole mushrooms
2-1/2 tbsp. flour
2 to 2-1/2 tsp. Beefer-upper meat extract paste
2 tbsp. tomato paste
1-1/2 c. burgundy wine
3/4 c. each: dry sherry and port wine
1 (10-1/2 oz.) can beef broth
1/8 tsp. pepper
1 bay leaf
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Directions: |
Directions:1. In a 5 qt. Dutch oven, slowly melt butter over high heat. Brown beef, one small portion at a time, until all has been browned, adding more butter as needed. Remove beef from pot as it browns.
2. After all the beef has been browned, return it to the Dutch oven. In a small saucepan, heat 2 tbsp. brandy until vapors rise; ignite; pour over beef. As flames die, transfer beef into another pan.
3. In the original pan, melt 2 tbsp. butter; add onion and cook over low heat until slightly brown. Then, add mushrooms; cook 3 mins., stirring frequently. With slotted spoon, remove from pan and remove pan from heat.
4. Using a wooden spoon, stir in flour, meat extract and tomato paste until well blended. Stir in Burgundy, port and broth. Return pan to heat; bring wine mixture to a boil, stirring constantly. Then, remove from heat. Return beef to pan, adding remaining ingredients, including remaining 1 tbsp. brandy. Mix well.
5. Place a large sheet of waxed paper over top of Dutch oven; place tight fitting lid over paper. Place in preheated 350º oven and bake for 1-1/2 hrs., stirring occasionally, until beef is tender.
*This dish is better if made the day before and reheated gently, adding wine to thin the sauce if necessary. |
This recipe for Beef Bourguignon is from