Beef Bourguignon

• Butter or margarine
• 2.5 lb boneless beef chuck, cut in 1.5 inch cubes
• 3 Tablespoons brandy
• 1/2 lb small white onions, peeled (about 12)
• 2.5 Tablespoons potato flour
• 2.5 Teaspoons meat-extract paste (not liquid)
• 2 Tablespoons tomato paste
• 1.5 Cups Burgundy
• 3/4 Cup dry sherry
• 3/4 Cup ruby port
• 1 Can (10.5 ounces) condensed beef broth, undiluted
• 1/8 Teaspoon pepper
• 1 Bay leaf

• Dutch oven with tight-fitting lid.
• Small saucepan
• Oven, with rack low enough to accomodate the dutch oven inside.

1. Slowly heat 4 quart Dutch oven with tight-fitting lid. Add 2 Tablespoons butter; heat, but do not burn.
2. In hot butter, over high heat, brown beef cubes well, using a fourth at a time, or just enough to cover bottom of Dutch oven.
3. Lift out beef as it browns. Continue until beef is browned, adding more butter as needed. Return beef to Dutch oven.
4. In a small saucepan, heat 2 Tablespoons brandy just until vapor rises. Ignite, pour over beef. As flame dies, remove beef.
5. Add 2 Tablespoons butter to Dutch Oven; heat slightly. Add onions; cook over low heat, covered, until onions brown slightly. Add mushrooms; cook, stirring, 3 minutes. Remove from heat.
6. Stir in flour, meat-extract paste and tomato paste until well blended. Stir in Burgundy, sherry, port and broth.
7. Preheat oven to 350 degrees.
8. Bring wine mixture just to boiling, stirring. Remove from heat. Add beef, pepper, and bay leaf; mix well.
9. Bake, covered, stirring occasionally, 1.5 hours, or until beef is tender, adding remaining brandy, little by little.