Beef Bourguignon

Directions

1. 1
   Slowly heat 4-quart Dutch oven with tight fitting lid.
2. 2
   Add 2 tablespoons butter.
3. 3
   Heat, do not burn.
4. 4
   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.
5. 5
   Lift out beef as it browns. Continue until beef is browned.
6. 6
   Add butter as needed.
7. 7
   Return beef to Dutch oven.
8. 8
   In small saucepan, heat 2 tablespoons brandy just until vapor rises.
9. 9
   Ignite; pour over beef.
10. 10
    As flame dies, remove beef.
11. 11
    Add 2 tablespoons butter to Dutch oven.
12. 12
    Heat slightly.
13. 13
    Add onions.
14. 14
    Cook over low heat, covered, until onions brown slightly. Add mushrooms.
15. 15
    Cook, stirring, 3 minutes.
16. 16
    Remove from heat.
17. 17
    Stir in flour, meat extract paste and tomato paste until well blended. Stir in Burgundy, sherry, Port and broth.
18. 18
    Preheat oven to 350°. Bring wine mixture just to boiling, stirring.
19. 19
    Remove from heat. Add beef, pepper and bay leaf.
20. 20
    Mix well.
21. 21
    Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
22. 22
    Add remaining brandy, little by little.
23. 23
    Serves 6.