Ingredients: |
Ingredients: 8 tablespoons (1 stick) butter or margarine, divided
2 1/2 ponds boneless beef chuck or sirloin tip cut into 1 1/2-inch pieces
3 tablespoons brandy
12 to 15 small white onions, peeled
1 pound fresh mushrooms (halved if large)
4 to 6 tablespoons flour
2 teaspoons beef soup base (or paste made of two crushed bouillon cubes in 2 teaspoons water)
2 tablespoons tomato paste
1 1/2 cups Burgundy
1/2 cup dry sherry
1/4 cup port
1 1/4 cups beef broth (homemade or canned)
Salt and pepper to taste
1 bay leaf
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Directions: |
Directions:Preheat oven to 350º F. Melt 2 tablespoons of butter in a large ovenproof pan. Add beef in small batches and brown well. Remove beef as it browns. Continue until all beef is browned, adding more butter as needed. Then return beef to pan.
In a small saucepan, heat brandy. Ignite and pour over beef. As flames die, remove beef and juices and set aside.
Melt 2 tablespoons butter in pan. Add onions and mushrooms and cook over low heat, covered, until onions are light brown. Remove onions and mushrooms from pan and set aside.
Stir flour, soup base and tomato paste in pan until well blended. Stir in Burgundy, sherry, port and beef broth to boil, stirring; remove from heat.
Add beef, pepper, and bay leaf; mix well. Cover and bake for 1 1/2 hours, or until beef is tender. Stir occasionally. Add onions and mushrooms during last 30 minutes of baking.
If sauce is too thin, thicken by melting 1 tablespoon butter in saucepan. Stir in 2 to 3 tablespoons flour and cook untl mixture is thoroughly combined. Drain sauce from stew pot and whisk into butter/flour mixture a little at a time until blended and smooth. Pour sauce over stew. |
This recipe for Beef Burgundy is from