Ingredients
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1/4 cup butter
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1/2 cup brandy
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2 1/2 tablespoons potato starch
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4 beef bouillon cubes (dissolved in 1/4 cup water)
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1 (6 ounce) can tomato paste
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2 cups Burgundy wine
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3/4 cup dry sherry
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1 cup ruby port
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1/4 teaspoon pepper (freshly ground, more or less, to taste)
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1 bay leaf
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1/2 lb mushroom (small, fresh)
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1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
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1/2 lb white pearl onion
Instructions
- Brown all Beef cubes in butter in a large Dutch oven, a few at a time.
- Do not crowd.
- In a small saucepan heat 1/4 cup of the Brandy until the vapors rise.
- Ignite and pour over the Beef.
- When the flames die, remove the beef and set aside.
- Add butter to Dutch oven and brown Onions over low heat.
- Add mushrooms and continue cooking, about 3 minutes.
- Remove Dutch oven from the heat.
- Stir in flour or starch, meat paste or cubes, and tomato paste.
- Blend well.
- Stir in Burgundy, Sherry, and Port.
- Bring just to boiling.
- Remove from heat and add Beef, Pepper, and Bay leaf.
- Bake, covered 300 degrees F for 3 to 4 hours.
- Add more Burgundy if mixture becomes too dry.
- Just before serving, again, flame 1/4 cup Brandy and pour over mixture.