Beef Bourguignon over Pasta
Beef Bourguignon over Pasta 2 tablespoon olive oil 2.5 lb boneless beef chuck, cut in 1.5 inch cubes 3 tablespoons brandy 1/2 lb. small white onions, peeled (about 12) 12 whole cloves 8 ounces whole or sliced mushrooms 2.5 tablespoons flour 2.5 teaspoons meat-extract paste (not liquid) 2 tablespoons tomato paste 1 1/2 cups red wine 3/4 cup dry sherry 3/4 cup ruby port 1 1/2 cup beef stock 1/8 teaspoon pepper 1 bay leaf 1 pound of pasta Recipe Instructions Slowly heat 4 quart Dutch oven with tight-fitting lid. olive oil; heat, but do not burn. In hot oil, over high heat, brown beef cubes well, using a fourth at a time, or just enough to cover bottom of Dutch oven. Remove beef as it browns. Continue until beef is browned, adding more oil as needed. Return beef to Dutch oven. In a small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite, pour over beef. As flame dies, remove beef. Add 2 olive oil to Dutch Oven; heat slightly. Stud each onion...