Beef Bourguignon

Servings: 6
Ingredients:

3 lb Stew beef, cubed                    1 tb Tomato paste
1 1/2 c  Brandy                              2    Garlic, chopped, cloves
2 1/2 c  Red wine                                 Bay leaf
1/2 c  Butter                            1/2 ts Thyme
1/2 lb Mushroom, whole                10 1/2 oz Beef stock, can
1/2 lb Pearl onion                       1/4 c  Flour

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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