Beef Bourguignon - cooking recipe

Ingredients

1/4 cup butter
1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
1/2 cup brandy
1/2 lb white pearl onion
1/2 lb mushroom (small, fresh)
2 1/2 tablespoons potato starch
4 beef bouillon cubes (dissolved in 1/4 cup water)
1 (6 ounce) can tomato paste
2 cups Burgundy wine
3/4 cup dry sherry
1 cup ruby port
1/4 teaspoon pepper (freshly ground, more or less, to taste)
1 bay leaf

Preparation

Brown all Beef cubes in butter in a large Dutch oven, a few at a time.
Do not crowd.
In a small saucepan heat 1/4 cup of the Brandy until the vapors rise.
Ignite and pour over the Beef.
When the flames die, remove the beef and set aside.
Add butter to Dutch oven and brown Onions over low heat.
Add mushrooms and continue cooking, about 3 minutes.
Remove Dutch oven from the heat.
Stir in flour or starch, meat paste or cubes, and tomato paste.
Blend well.
Stir in Burgundy, Sherry, and Port.
Bring just to boiling.
Remove from heat and add Beef, Pepper, and Bay leaf.
Bake, covered 300 degrees F for 3 to 4 hours.
Add more Burgundy if mixture becomes too dry.
Just before serving, again, flame 1/4 cup Brandy and pour over mixture.