Prep 45 mins
Cook 4 hrs
This recipe was given to me by a friend who had his own restaurant. I am convinced he got it from Julia Child! It is a favorite of all the members of my family, and wonderful to serve in the cold months of Winter. We have it with noodles and peas. If there is any left over, it is even better the next day!
- 59.14 ml butter
- 680.38 g boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
- 118.29 ml brandy
- 226.79 g white pearl onion
- 226.79 g mushroom (small, fresh)
- 36.97 ml potato starch
- 4 beef bouillon cubes (dissolved in 1/4 cup water)
- 170.09 g can tomato paste
- 473.18 ml Burgundy wine
- 177.44 ml dry sherry
- 236.59 ml ruby port
- 1.23 ml pepper (freshly ground, more or less, to taste)
- 1 bay leaf
- 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.