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Paisan's Beef Bourguigon

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Paisan's Beef Bourguigon

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Ingredients

  • 2 1/2 Lbs of boneless beef chuck
  • Butter
  • 3 Tablespoons brandy
  • 1/2 Lbs small white onions, peeled about 12
  • 1/2 lbs small fresh mushrooms
  • 2 1/2 tablespoons potato starch
  • 2 to 2 1/2 teaspoons meat extract paste (Beefer - upper)
  • 2 Tablespoons Tomato Paste
  • 1 1/2 cups Burgundy
  • 3/4 cup dry sherry
  • 3/4 cup ruby port
  • 2 Tablespoons Brandy
  • 1 can (10 1/2 oz) condensed beef broth, undiluted
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • Chopped parsley

Details

Preparation

Step 1

1. Wipe beef with paper towel. With sharp knife cut into 1 1/2 inch cubes. Slowly heat 5-quart Dutch oven with tight-fitting lid. In 2 teaspoons hot butter, over high heat, brown beef well all over about 4 at a the time, enough to cover the bottom of the Dutch oven.

2. Turn the beef with tongs. Lift out as it browns. Continue until all the beef is browned, adding more butter as needed (takes about 1/2 hour). Then return beef to dutch oven. In small saucepan, heat 2 tablespoons brandy just until vapor rises. ignite; pour over beef.

3. As the flame dies, remove beef cubes to another pan and set aside. Add 2 tablespoons of butter to Dutch oven heat slightly. Add onions; cook over a low heat, covered. Until onions brown slightly, stirring occasionally. Then add mushrooms; cook stirring 3 minutes.

4. With slotted spoon. remove onions and mushrooms. Remove Dutch oven from the heat. Using a wooden spoon, stir in potato starch, meat extract paste and tomato paste until well blended. Stir in the Burgundy, Sherry, port and beef broth. Preheat oven to 350.

5. Bring wine mixture in Dutch oven just to boiling, stirring, remove from heat. Add beef, pepper, bay leaf, onions, mushrooms, and remaining brandy, mix well. Place a large sheet of wax paper over top of Dutch Oven; place lid on top of paper and bake. covered

6. Stir occasionally, cook 1 1/2 hours, or until beef is tender when pierced with a fork. Pour off liquid collected on paper. Sprinkle with parsley. (This is better made the day before refrigerated and reheated. Add wine to thin sauce. Serves 6

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