Beef Bourguignon - cooking recipe

Ingredients

2 lb. lean beef chuck round, cut in 1 1/2-inch cubes
2 Tbsp. butter or fat
2 Tbsp. sherry (heated optional)
24 small white onions
12 large mushrooms, quartered
1 tsp. tomato paste
1 tsp. browning gravy (gravy starter)
3 Tbsp. flour
1 c. beef consomme
1 c. red wine
salt and pepper to taste
bouquet garni (1 small bay leaf, 2 sprigs thyme, marjoram and 2 Tbsp. parsley)

Preparation

Brown meat fast in hot fat in heavy skillet.
Pour sherry over and transfer to medium casserole.
Salt lightly.
In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour.
Add slowly, consomme and 1/4 cup wine.
Stir until boils.
Season to taste and pour over beef in casserole.
Add bouquet garni.
Cover and cook in slow oven (250\u00b0) about 3 hours until meat is tender and cuts with a fork.
Add remaining wine at intervals.
Serves 6.