Boeuf Bourguignon(From The Cordon Bleu Cooking School, Paris)

• 2 lb. top round beef
• 2 doz. small white onions or 2 cans
• 12 small white mushrooms or 1 can
• 2 Tbsp. potato flour or cornstarch
• 1 tsp. meat glaze (Wilson's B-V)
• 1/2 Tbsp. tomato paste or 3 Tbsp. tomato puree
• 1/3 c. beef stock (I use bouillon, undiluted)
• 1/2 c. Port
• 1/4 c. dry sherry
• 1/4 c. Burgundy
• bay leaf
• salt and pepper
• chopped chives
• 4 Tbsp. butter
• 3 Tbsp. brandy

1. Cut beef into cubes and brown quickly in hot butter.
2. Remove from skillet into casserole.
3. Heat brandy in a little saucepan until you can light the fumes and pour over meat.
4. Brown onions and mushrooms in skillet and remove into casserole.
5. Pour the wines into skillet; add stock, meat glaze, tomato paste and thicken with cornstarch or potato flour.
6. Pour over the meat, mushrooms and onions (having seasoned with salt and pepper) and simmer until tender (about an hour at 300u0b0 should do it). Sprinkle with chopped chives.
7. Good served with noodles, dressed with buttered crumbs.

beef, white onions, white mushrooms, flour, meat glaze, tomato paste, beef stock, sherry, burgundy, bay leaf, salt, chives, butter, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302732 (may not work)