Beef Bourguignon - cooking recipe

Ingredients

2 1/2 lb. boneless beef chuck, cut in 1 1/2-inch cubes
butter or margarine
3 Tbsp. brandy
1/2 lb. small white onions, peeled (about 12)
1/2 lb. small fresh mushrooms
2 1/2 Tbsp. potato flour
2 1/2 tsp. meat extract paste
2 Tbsp. tomato paste
1 1/2 c. Burgundy
3/4 c. dry sherry
3/4 c. Ruby Port
1/2 tsp. pepper
1 bay leaf
1 (10 oz.) can condensed beef broth (undiluted)

Preparation

Slowly heat 4-quart Dutch oven with tight fitting lid.
Add 2 tablespoons butter.
Heat, do not burn.
In hot butter over high heat, brown beef cubes well, using a fourth at a time or just enough to cover bottom of Dutch oven.
Lift out beef as it browns. Continue until beef is browned.
Add butter as needed.
Return beef to Dutch oven.
In small saucepan, heat 2 tablespoons brandy just until vapor rises.
Ignite; pour over beef.
As flame dies, remove beef.
Add 2 tablespoons butter to Dutch oven.
Heat slightly.
Add onions.
Cook over low heat, covered, until onions brown slightly. Add mushrooms.
Cook, stirring, 3 minutes.
Remove from heat.
Stir in flour, meat extract paste and tomato paste until well blended. Stir in Burgundy, sherry, Port and broth.
Preheat oven to 350\u00b0. Bring wine mixture just to boiling, stirring.
Remove from heat. Add beef, pepper and bay leaf.
Mix well.
Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
Add remaining brandy, little by little.
Serves 6.