butter
2 1/2 lb. boneless beef chuck, cut into 1 1/2 inch cubes
3 tbsp. brandy
1/2 lb. small white onions, peeled (about 12)
1/2 lb. small fresh mushrooms
2 1/2 tbsp. potato flour
2 to 2 1/2 tsp. meat - extract paste
2 tbsp. tomato paste
1 1/2 c. Burgundy
3/4 c. dry sherry
3/4 c. ruby port
1 c. (10 1/2 oz.) condensed beef bouillon, undiluted
1/8 tsp. pepper
1 bay leaf

Slowly heat a 4-quart Dutch oven with tight-fitting lid. Add 2 tablespoons butter; heat, don't burn. In hot butter, over high heat, brown beef cubes well all over (about a fourth at a time - just enough to cover bottom of Dutch oven). Lift out beef as it browns. Continue until all beef is browned adding more butter as needed. Then return beef to Dutch oven.

In small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite, and pour over beef. As flame dies, remove beef cubes; set aside.

Add 2 tablespoons butter to Dutch oven; heat slightly. Add onions; cook over low heat, covered, until onions brown slightly. Then add mushrooms; cook, stirring 3 minutes. Remove from heat.

Stir in flour, meat-extract paste and tomato paste until well blended. Stir in burgundy, sherry, port and bouillon. 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 and stirring occasionally, 1 1/2 hours or until beef is tender, adding remaining brandy, little by little.

Makes 6 servings.

This dish is better if made the day before, refrigerated, and reheated gently for serving. If necessary, add a little more wine to thin the sauce. It smells terrific when it is baking!