William James Cellars Beef Bourguignonne

2 pounds beef stew meat

salt, freshly ground black pepper

3 tablespoons butter

2 tablespoons flour

1-1/2 cups red wine

2 onions, coarsely chopped

1 teaspoon minced garlic

2 shallots, finely chopped

1 carrot, peeled and diced

1 bay leaf

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

1 sprig fresh parsley, chopped

2 cups beef stock

1 tablespoon brandy

1/4 cup Madeira

1/2 pound mushrooms, quartered

Salt and pepper the stew meat. In a heavy bottomed pot, brown it on all sides in 2 tablespoons of the butter. Add the red wine and bring to a simmer.

In a small frying pan, melt the remaining tablespoons of butter and sauté the onions and carrots for 2 or 3 minutes. Add the shallots and garlic and cook for 1 minute. Add vegetables to the meat. Without washing the small frying pan, bring the stock to a boil then pour it over the meat. Add herbs, cover and simmer in the oven at 350 degrees for 2 - 3 hours or until meat is tender to fork.

Half an hour before meat is finished cooking, heat the brandy and Madeira in a small pan and flame to burn off excess alcohol. Add mushrooms and pour into the beef stew. Finish cooking.

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