---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BEEF BOURGUIGNON
  Categories: Beef, Casseroles
       Yield: 6 servings
  
       3 lb Stew beef, cubed
   1 1/2 c  Brandy
   2 1/2 c  Red wine
     1/2 c  Butter
     1/2 lb Mushrooms, whole
     1/2 lb Pearl onion
       1 tb Tomato paste
       2 ea Garlic cloves, chopped
       1 ea Bay leaf
     1/2 ts Thyme
       1 cn Beef stock (10.5 oz)
     1/4 c  Flour
  
   Marinate beef in 1/3 of brandy and red wine for at
   least 1 hour.  Turn occasionally. In large heavy
   skillet heat half the butter until foamy.Mix together
   flour with salt and pepper to taste.  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 min.  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,
   thyme, salt + pepper to taste. Boil, reduce heat.
   Simmer 15 min.Add beef and simmer 1 1/2 hours.
  
 -----