Good Beef Bourguignon

Course : Beef
Serves: 6
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3 pounds boneless beef
1 1/2 cups brandy
2 1/2 cups red wine
1/2 cup unsalted butter
1/2 pound button mushrooms
1/2 pound pearl onions
1 tablespoon tomato paste
2 tablespoons garlic
1 piece bay leaf
1/2 teaspoon thyme
1 can beef stock
1/4 cup flour

Preparation / Directions:

Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally. In a large heavy skillet heat half the butter until foamy. 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 Tbl. flour. Mix until smooth. Add remaining brandy, red wine, beef stock, bay leaf, and thyme; salt and pepper to taste. Bring to boil, reduce heat, and simmer 15 minutes. Add beef and simmer 1 hour, 30 minutes.


Nutritional Information:

392 Calories (kcal); 16g Total Fat; (71% calories from fat); 2g Protein; 12g Carbohydrate; 41mg Cholesterol; 535mg Sodium

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