Beef Bourguignon
Ingredients
- 1⁄4 cup butter
- 1 1⁄2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
- 1⁄2 cup brandy
- 1⁄2 lb white pearl onion
- 1⁄2 lb mushroom (small, fresh)
- 2 1⁄2 tablespoons potato starch
- 4 beef bouillon cubes (dissolved in 1/4 cup water)
- 1 (6 ounce) can tomato paste
- 2 cups Burgundy wine
- 3⁄4 cup dry sherry
- 1 cup ruby port
- 1⁄4 teaspoon pepper (freshly ground, more or less, to taste)
- 1 bay leaf
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