Brandy Beef Bourguignon
Ingredients
- 3 pounds stewing beef cubed ⓘ
- 1 1/2 cups brandy ⓘ
- 2 1/2 cups red wine ⓘ
- 1/2 cup butter
- 1/2 pound mushrooms whole ⓘ
- 1/2 pound pearl onions ⓘ
- 1 tablespoon tomato paste ⓘ
- 2 each garlic cloves chopped ⓘ
- 1 each bay leaves ⓘ
- 1/2 teaspoon thyme thyme ⓘ
- 10.5 ounces beef stock prefer veal stock if possible ⓘ
- 1/4 cup flour, all-purpose
Instructions
- Marinate beef in 13 of brandy and red wine for at least 1 hour.
- Turn occasionally.
- In large heavy skillet heat half the butter until foamy.
- Mix together flour with salt and pepper to taste.
- Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done.
- In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 min.
- Add mushrooms, turn up heat and saute 3 minutes.
- Remove from heat; add tomato paste, garlic and 1 tbl flour.
- Mix until smooth.
- Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt + pepper to taste.
- Boil, reduce heat.
- Simmer 15 min.
- Add beef and simmer 1 1/2 hours.
Nutrition & Diet Analysis (per serving)
751
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).