Directions:
- Bouquet garni: Tie in a square of damp cheesecloth: 1 carrot (quartered), 1 celery top, 1 dry bay leaf, 1 or 2 parsley sprigs, and 1 fresh thyme sprig (or 1 teaspoon dry thyme).
- Prepare bouquet garni; set side.
- Melt butter in a large, heavy pan over medium heat.
- Add onions and bacon; cook, stirring often, until onions are lightly browned, about 10 minutes.
- Lift out onions and bacon with a slotted spoon and set aside.
- Add beef to pan, a portion at a time (do not crowd pan).
- Cook, turning as needed, until well browned on all sides.
- If using brandy, move pan into an open area, away from exhaust fans and flammable items.
- Add brandy to pan and ignite; shake or tilt pan until flame dies.
- Return all meat to pan; add burgundy, garlic, mushrooms, the 1 1/2 cups water, bouquet garni, onions, and bacon.
- Bring to a boil; then reduce heat, cover, and simmer until meat is tender when pierced, about 1 1/2 hours.
- With a slotted spoon, transfer meat, mushrooms, and onions to a serving dish; keep warm.
- Pour meat juices through a fine wire strainer set over a medium-size pan; discard residue in strainer.
- In a small bowl, mix flour and the 1/2 cup water to make a smooth paste.
- Stir flour mixture into meat juices; cook over medium heat, stirring constantly, until sauce is thick and smooth.
- Season to taste with salt and pepper.
- Pour sauce over meat and vegetables.
- If made ahead, let cool; then cover and refrigerate until next day.
- To reheat, transfer to a baking dish; cover and bake in a 350*F (175*C) oven until bubbly and heated through, about 35 minutes.
- Serve over hot cooked rice or noodles, if desired.
- Kiwidutch notes: first of all I skipped the brandy part of the recipe - I made this on the stove top and the flavour was good but the meat was ever so slightly tough, so then I made this as an oven dish, but as with the first attempt, without the mushrooms DH said it was missing some flavour, but that the basis was good - so I bought some cheap stewing beef a third time, and tried again, using the pressure cooker.
- Thinking that the addition of a vegetable might improve the flavour I added a head of broccoli (chopped) into the mix and pressure cooked for 30 minutes. The result was a slightly messy looking beef stew, but the taste was vastly improved and DH loved it - so it's going to stay firmly in my cookbook with the additions that suit our needs and tastes. It's a cheap and easy meal to make, and went well over our roast potatoes.
- With only stars given in the reviews to date (July 2005) I am not certain how else people might wish me to try and improve this recipe. Therefore I give you my own experiences and ideas and would appreciate your feedback if you would like to experiment further with this one :).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.31 Kcal (2681 kJ) | ||
| Calories from fat | 379.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.21g | 65% | |
|---|---|---|---|
| Cholesterol | 146.64mg | 49% | |
| Sodium | 237.43mg | 10% | |
| Potassium | 815.76mg | 17% | |
| Total Carbs | 16.01g | 5% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 38.44g | 77% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.7mg | 21% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 150.58 Kcal (630 kJ) | ||
| Calories from fat | 89.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 65% | |
|---|---|---|---|
| Cholesterol | 34.48mg | 49% | |
| Sodium | 55.83mg | 10% | |
| Potassium | 191.83mg | 17% | |
| Total Carbs | 3.76g | 5% | |
| Sugars | 1.07g | 18% | |
| Dietary Fiber | 0.57g | 10% | |
| Protein | 9.04g | 77% | |
| Vitamin C | 1.9mg | 13% | |
| Iron | 0.9mg | 21% | |
| Calcium | 14.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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