The best beef recipe ever! Thanks to my friend Jean Hamilton for sharing.
- 2 1/2 lb chuck beef (roast usually), trimmed and cut into 1 1/2″ size pieces
- 3 tbsp brandy
- lots of butter
- 1/2 to 1 lb small fresh mushrooms, whole is best
- 1/2 lb (10 oz ) package of pearl onions (golden if possible), peeled
- 2 tbsp potatoe starch / flour
- 2 tbsp tomatoe paste
- 1 1/2 c good red wine ( 1/2 a bottle)
- 3/4 c dry sherry
- 3/4 c ruby port
- 1 can (10 oz) condensed beef boullion undiluted
- 1 bay leaf
- Peel the onions and place in a bowl. It is time consuming so get it ready first.
- In an oven-proof large soup pot, melt 2 tbsp butter and start browning the beef on all sides in small batches. No flour, no seasonings. Add butter as needed to finish browning. Remove small batches from pan and set aside in large bowl.
- When all the beef is browned, put the beef back into the pan. Warm 2 tbsp of the brandy in a small sauce pan until vapour rises. Flame the brandy and add to the beef. Wait until flames subside.
- Remove beef to large bowl again and set aside.
- Add some more butter to pan. Add mushrooms and onions. Saute’ to brown. Remove from pan and add to large bowl with beef.
- Put potatoe flour and tomatoe paste in a small bowl and stir until well blended.
- Add the condensed beef boullion to potatoe / tomatoe mixture in small amounts, stirring to make a smooth mixture. Set aside.
- Add the wine to soup pot on low heat.
- Gradually add the potatoe / tomatoe / beef boullion mixture to the soup pot.
- Add sherry and port and wisk into wine mixture. Increase heat and simmer until mixture starts to thicken.
- Add the beef, mushrooms, onions, bay leaf and remaining 1 tbsp of brandy.
- Put in oven at 325 for 1 1/2 hrs.
- Best if cooled overnight and re-heated next day. Salt and pepper to taste. Serve with boiled potatoes, veggie, and crusty bread.
Thanks to Jean Hamilton for the recipe!