Ingredients:
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Directions:
Slowly heat a 4-quart Dutch oven with tight-fitting lid. Add 2 tablespoons butter; heat. In hot butter, over high heat, brown beef cubes well allover (about a fourth at a time - just enough to cover bottom of Dutch oven).
Lift out beef as it browns. Continue until all beef is browned, adding more butter as needed. Then return beef to Dutch oven.
In small saucepan, heat 2 tablespoons brandy just until vapor rises. ...Ignite, and pour over beef. As flame dies, remove beef cubes; set aside. Add 2 tablespoons butter to Dutch oven; heat slightly. Add onions; cook over low heat, covered, until onions brown slightly. Then add mushrooms; cook, stirring 3 minutes. Remove from heat. Stir in flour, meat-extract paste and tomato paste until well blended. Stir in Burgundy, Sherry, Port and bouillon.
Preheat oven to 350 degrees F.
Bring wine mixture to boiling, stirring; remove from heat. Add beef, pepper, and bay leaf; mix well.
Bake, covered and stirring occasionally, 1 ½ hours, or until beef is tender, adding remaining brandy, a little at a time.
*Do not use liquid meat extract. |
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