| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Casseroles |
6 |
Servings |
INGREDIENTS
| 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 |
|
Garlic cloves, chopped |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 1 |
cn |
Beef stock (10.5 oz) |
| 1/4 |
c |
Flour |
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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