stew beef, cubed
1 1/2 c
2 1/2 c
garlic cloves, minced
1Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally.
2In large heavy skillet heat half the butter until foamy.
3Mix together flour with salt and pepper to taste.
4Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done.
5In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 minutes.
6Add mushrooms, turn up heat and saute 3 minutes.
7Remove from heat; add tomato paste, garlic and 1 tablespoon flour.
8Mix until smooth.
9Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt and pepper to taste.
10Boil, reduce heat.
11Simmer 15 minutes.
12Add beef and simmer on low temp for 1 1/2 hours.
13Remove Bay leaf.