3 lb Stew beef, cubed
1 1/2 c Brandy
2 1/2 c Red wine
1/2 c Butter
1/2 lb Mushrooms, whole
1/2 lb Pearl onion
1 tb Tomato paste
2 ea Garlic cloves, chopped
1 ea Bay leaf
1/2 ts Thyme
1 cn Beef stock (10.5 oz)
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.
