Ingredients
4 tablespoons of Butter
1.5 Lbs. of Beef Stew Meat
2 Onions, diced
2 cloves of Garlic, diced
1/4 Lbs of Carrots, sliced
1 tablespoon Flour
1 1/2 cup of Vin de Bourgogne
1 cup of Beef Stock
2 tablespoons Bourbon
1 tablespoon Tomato Paste
1 tablespoon chopped parsley
2 leafs of Laurel
Pepper and Salt to Taste
1/3 Lbs of Mushrooms, sliced
Preparation
Heat the butter in a heavy dutch oven and brown the meat. Add the Onion, Garlic and Carrots and sauté for another 10 minutes. Add flour & stir together. Add small amounts of the wine, bouillon and bourbon until everything is “bonded”. Add the mushrooms, tomato paste, and laurel along with salt and pepper. Cover and let stew for at least 2 1/2 hours (low and slow, longer is better.)
