Nevora’s Beef Burgandy

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.

Instructions

• 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.
• Enjoy!