|3 lb||stew beef, cubed|
|1 1/2 c||brandy|
|2 1/2 c||red wine|
Have you considered Holland House
get recipes @ goboldwithbutter.com
|1/2 lb||pearl onions|
|1 Tbsp||tomato paste|
|2||garlic cloves, minced|
|1 can(s)||beef stock|
Pinched by jedmonds4868, and 26 more.
Cooked to Perfection
Peterborough, NH (pop. 6,293)
Member Since Feb 2010
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 minutes.
Add mushrooms, turn up heat and saute 3 minutes.
Remove from heat; add tomato paste, garlic and 1 tablespoon flour.
Mix until smooth.
Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper to taste.
Boil, reduce heat.
Simmer 15 minutes.
Add beef and simmer on low temp for 1 1/2 hours.
Remove Bay leaf.