Four kinds of booze and a trip to braise in the oven makes this a dark, rich, and super flavorful stew. Pair with sourdough bread to mop up the last bits of the gravy.
|Stew Beef||2 & 1/2 Pounds|
|Small White Onions||1/2 Pound (about 12)|
|Flour||2 & 1/2 TBSP|
|Tomato Paste||2 TBSP|
|Burgundy Wine||1 & 1/2 Cups|
|Ruby Port||3/4 Cup|
|Beef Broth||10 Ounces|
|Black Pepper||1/8 tsp|
- Brown beef cubes in hot butter, adding more butter as needed.
- Heat brandy, light it, and pour over browned beef cubes.
- Remove beef from pot.
- Add 2 tbsp butter to pot.
- Add onions and mushrooms.
- Cook and stir 3-4 minutes, or until they have some color.
- Remove from pot.
- Add more butter if needed and flour.
- Cook slowly until flour is pale tan in color.
- Whisk in paste, and slowly add Burgundy, sherry, port and broth.
- Bring wine mixture to a boil, stirring. (It is important to bring it to the boil. I didn’t once and the pot top blew off with the pressure from the unburned alcohol.)
- Remove from heat.
- Add bay leaf, pepper, beef, and veggies.
- Cover and bake in 350 degree oven, about 1&1/2 – 2 hours. ( I go a little longer. I like the meat very tender.)
- As you know, I serve it over garlic mashed potatoes. I also have been known to add carrots and peas. I like my veggies.