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
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 with a clove. Add onions; cook over low heat, covered, until onions brown slightly. Add mushrooms; cook, stirring, 3 minutes. Remove from heat.
Stir in flour, meat-extract paste and tomato paste until well blended. Stir in wine, sherry, port and stock.
Preheat oven to 350 degrees.
Bring wine mixture just to boiling, stirring. Remove from heat. Add beef, pepper, and bay leaf; mix well.
Bake, covered, stirring occasionally, 1.5 hours, or until beef is tender, adding remaining brandy, remove bay leaf. Can be served along, over rice or pasta.
Taste better if made day ahead. Store in refrigerator for up to 4 days.
Can be reheated microwave or on stove top.