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McCalls Great American Recipe Card Collection, set "The French Touch", card 3h, 1978.
|About the recipe
In the 1970's McCall's magazine came out with a collection of collectible recipe cards. This recipe comes from that set and has been a family favorite ever since. We still have the original card (and collecting box).
- Butter or margarine
- 2.5 lb boneless beef chuck, cut in 1.5 inch cubes
- 3 Tablespoons brandy
- 1/2 lb small white onions, peeled (about 12)
- 2.5 Tablespoons potato flour
- 2.5 Teaspoons meat-extract paste (not liquid)
- 2 Tablespoons tomato paste
- 1.5 Cups Burgundy
- 3/4 Cup dry sherry
- 3/4 Cup ruby port
- 1 Can (10.5 ounces) condensed beef broth, undiluted
- 1/8 Teaspoon pepper
- 1 Bay leaf
- Dutch oven with tight-fitting lid.
- Small saucepan
- Oven, with rack low enough to accomodate the dutch oven inside.
- Slowly heat 4 quart Dutch oven with tight-fitting lid. Add 2 Tablespoons butter; heat, but do not burn.
- In hot butter, over high heat, brown beef cubes well, using a fourth at a time, or just enough to cover bottom of Dutch oven.
- Lift out beef as it browns. Continue until beef is browned, adding more butter 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 Tablespoons butter to Dutch Oven; heat slightly. 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 Burgundy, sherry, port and broth.
- 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, little by little.
- Serves 6
- Remove Bay leaf before serving
- Stores well for several days (we've stored it for up to 7 days)
This recipe reheats well in microwave or on stovetop.
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