Beef Bourguignon

Recipe Ingredients

3 lbs	1362g / 48oz	Stew beef - cubed
1 1/2 cups	355ml	Brandy
2 1/2 cups	592ml	Red wine
1/2 cup	99g / 3.5oz	Butter
1/2 lb	227g / 8oz	Mushroom - whole
1/2 lb	227g / 8oz	Pearl onion
1 tablespoon	15ml	Tomato paste
2		Garlic - chopped, cloves
		Bay leaf
1/2 teaspoon	2.5ml	Thyme
10 1/2 oz	298g	Beef stock - can
1/4 cup	15g / 0.5oz	Flour

Recipe 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 minutes Add mushrooms, turn up heat and saute 3 minutes. Remove from heat; add tomato paste, garlic and 1 tbs flour. Mix until smooth.

Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt + pepper to taste. Boil, reduce heat. Simmer 15 minutes Add beef and simmer 1 1/2 hours.

Source:
The Chan-Ese Way KPBS TV 1973

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