Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb "cubed" Stew Beef 1 tb Tomato Paste
1 1/2 c Brandy 2 cl Chopped Garlic
2 1/2 c Red Wine 1 Bay Leaf
1/2 c Butter 1/2 ts Thyme
1/2 lb "whole" Mushrooms 1 cn "Beef Stock"
1/2 lb "peeled" Pearl Onion 1/4 c Flour

Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn
occasionally. In a large heavy skillet heat half the butter until
foamy. 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 minutes. 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, and thyme; salt
and pepper to taste.

Bring to boil, reduce heat, and simmer 15 minutes. Add beef and
simmer 1 hour, 30 minutes.

From: Greg Martineau
Submitted By JIM WELLER On 09-17-95

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