Beef Bourguignon
	
	3 LB CUBED STEW BEEF
	1-1/2 CUPS BRANDY
	2-1/2 CUPS RED WINE
	1/2 CUP BUTTER
	1/2 LB WHOLE MUSHROOM
	1/2 LB PEARL ONION
	4 TBS TOMATO PASTE
	2 CLOVES CHOPPED GARLIC
	1 BAY LEAF
	1/2 TSP THYME
	1 10.5 OZ CAN BEEF STOCK
	1/4 CUP FLOUR
	
	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 min.  Add mushrooms, turn up heat and
	sauté 3 minutes.  Remove from heat; add tomato paste, garlic and
	1 tbs flour.  Mix until smooth.  Add remaining brandy, red wine, beef 
	stock, bay leaf, thyme, salt/pepper to taste.  Boil, reduce heat.  Simmer
	15 min Add beef and simmer 1-1/2 hours.
	
	Yield:  6 Servings

	
 	Print This Recipe

	

    

        INFORMATION
		
        For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:

        The Netscape UFAQ
	
	Netscape Browser Support