2 1/2 lbs boneless beef chuck or sirloin tip cut into 1 1/2 inch pieces
3 T brandy
11b fresh mushrooms (halved if large)
4 to 6 T flour
2 t beef soup base (or paste made of two crushed bouillon cubes in 2 t water)
2 T tomato paste
1 1/2 c Burgundy
1/2 c dry sherry
3/4 cup port
1 1/4 c beef broth
salt and pepper to taste
1 bay leaf
Instructions
Preheat oven to 350. Melt 2 T of butter in a large ovenproof pan. Add beef in small batches and brown well. Remove beef as it browns. Continue until all beef is brown, adding more butter as needed. Then return beef to pan.
In a small saucepan, heat brandy. Ignite, and pour over beef. As flames dies, remove beef and juices and set aside. Melt 2 T butter in pan. Add mushrooms and cook over low heat, covered, until done. Remove from pan and set aside.
Stir in flour, soup base and tomato paste in pan until well blended. Stir in Burgundy, sherry, port and beef broth and bring to obil, stirring, remove from heat. Add beef, pepper, and bay leaf - mix well. Cover and bake for 1 1/2 hours, or until beef is tender. Stir occasionally. Add mushrooms during last 30 minutes of baking.
If sauce is too thin, thicken by melting 1 T butter in saucepan. Stir in 2 to 3 T flour and cook until mixture is thoroughly combined. Drain sauce from stew pot and whisk into butter/flour mixure a little at a time until blended and smooth. Pour sauce over stew.
NOTE - this dish is best made a day ahead, refrigerated, and warmed for serving.
Originally Submitted
2/21/2010
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