Brandy Beef Bourguignon

• 3 pounds stewing beef cubed
• 1 1/2 cups brandy
• 2 1/2 cups red wine
• 1/2 cup butter
• 1/2 pound mushrooms whole
• 1/2 pound pearl onions
• 1 tablespoon tomato paste
• 2 each garlic cloves chopped
• 1 each bay leaves
• 1/2 teaspoon thyme thyme
• 10.5 ounces beef stock prefer veal stock if possible
• 1/4 cup flour, all-purpose

1. Marinate beef in 13 of brandy and red wine for at least 1 hour.
2. Turn occasionally.
3. In large heavy skillet heat half the butter until foamy.
4. Mix together flour with salt and pepper to taste.
5. Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done.
6. In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 min.
7. Add mushrooms, turn up heat and saute 3 minutes.
8. Remove from heat; add tomato paste, garlic and 1 tbl flour.
9. Mix until smooth.
10. Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt + pepper to taste.
11. Boil, reduce heat.
12. Simmer 15 min.
13. Add beef and simmer 1 1/2 hours.

stewing beef, brandy, red wine, butter, mushrooms, onions, tomato paste, garlic, bay leaves, thyme thyme, beef, flour

Taken from recipeland.com/recipe/v/brandy-beef-bourguignon-4676 (may not work)