This seems to me to be somewhat of a “gourmet” beef stew and I’ll tell you, it is delicious*** at least I think so and it just so happens to be one of my Dad’s favorite’s  ***UND YOU VILL LIKE IT!!! It’s not difficult to prepare but it does take quite a while to bake so make sure you allow plenty of time. This is quite nice served alone or for the good ole’ “Midwest Touch”, serve it with some mashed potatoes!

  • 1 lb. small white onions, peeled (Pearl onions are perfect but they take FOREVER to peel and wash. Quartered small white onions will do just fine.)
  • 6 bacon slices, diced
  • 4 lbs. boneless beef chuck, cut into 1-1/2-inch  pieces
  • 1/4 cup brandy
  • 1-1/2 tsp. salt
  • 3/4 tsp. pepper
  • 2 cups Burgundy
  • 2 cloves garlic, bruised and peeled (I usually let Doug beat up the garlic- he just loves that part)
  • 1 lb. fresh, small, whole mushrooms
  • 1-1/2 cups water
  • 2 parsley sprigs
  • Leafy top from 1 celery stalk
  • 1 carrot, quartered
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 3 TBS. cornstarch
  • 1/2 cup cold water
  • Chopped fresh parsley

Preheat oven to 350 degrees. In a medium, heavy skillet, brown onions and bacon; set aside. Add beef pieces to skillet, a few at a time, and brown on all sides; remove to a bowl or plate. When all meat is browned, return to skillet. In a small saucepan, warm brandy over low heat until bubbles begin to appear around edge of pan. Pour warm brandy over meat. Using a long match, carefully ignite brandy. Pour flaming brandy over meat. Stir gently until flame goes out. Place beef, bacon and onions in a deep 3-quart casserole. Sprinkle with salt and pepper. Pour some Burgundy into skillet; bring to a boil, stirring constantly to scrape up meat drippings. Pour over meat mixture in casserole. Add remaining Burgundy, garlic, mushrooms,  water, parsley sprigs, celery, carrot, bay leaf and thyme to meat mixture. Bake, COVERED, 2 hours or until beef is very tender. Using a slotted spoon, remove beef, bacon,  mushrooms  and onions to a large bowl. Strain cooking liquid into skillet; discard solids. Boil cooking liquid until reduced by half. In a small bowl, blend cornstarch and water. Whisk into hot cooking liquid. Cook over medium heat until thickened, whisking constantly. Return meat, mushrooms and onions to casserole. Pour thickened cooking liquid over beef mixture.

Garnish with chopped parsley.

What do you think?

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