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Categories:
beef flour salt pepper margarine brandy onions mushrooms clove garlic parsley thyme beef stock wine bay leaf
Viewed: 53 - Published at: 7 years agoIngredients
- 2 lb. beef, cut in 1-inch cubes
- 1/4 c. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 4 Tbsp. margarine
- 2 Tbsp. brandy
- 12 small onions (pearl)
- 1/2 lb. mushrooms, sliced
- 1 clove garlic, crushed
- 2 Tbsp. parsley, chopped
- 1/4 tsp. thyme, crumbled
- 1/2 c. beef stock (condensed)
- 1 c. Burgundy wine
- bay leaf
Method
- Shake meat with flour, salt and pepper in a plastic bag to coat well; reserve any remaining flour.
- Brown beef 1/4 at a time in butter in a Dutch oven.
- As beef browns, transfer it to a casserole.
- Heat brandy in a small saucepan and ignite.
- Pour over beef.
- Add onions and mushrooms.
- Sprinkle in reserved flour.
- Stir in garlic, parsley and thyme to drippings in Dutch oven and brown. Add broth and wine.
- Heat to boiling.
- Pour over beef.
- Add bay leaf.
- Bake at 350° for 1 1/2 hours.
