Description:

Excellent flavor

Source:

Virginia Butler

Serves/Makes:6

Ingredients

• 2 tsp (10 ml) minced garlic
• 2 tsp (10 ml) salt
• 2 lbs (.9 kg). lean cubed beef
• 3 tbsp (45 ml) flour
• 1-1/2 cups (350 ml) chopped onions
• 2 tbsp (30 ml) tomato paste
• 3 tbsp (45 ml) chopped parsley
• 1/2 tsp (2 ml) pepper
• 1 cup (225 ml) red wine
• 1 tbsp (15 ml) brandy
• 1 lb (.5 kg). pearl onions
• 1 lb (.5 kg). large mushrooms, quartered
• 1/2 lb (.2 kg). carrots, cut in chunks
• 6 medium sized potatoes, boiled and cubed

Preparation

• Preheat oven to 325 degrees (175 C.).
• With flat side of knife crush garlic with salt to paste.
• Place meat in heavy dutch oven; sprinkle with flour and toss to coat.
• Add garlic paste, chopped onions, tomato paste and pepper; stir to combine.
• Cover and stew for one hour.
• In small saucepan combine wine, brandy; bring to a boil.
• Add to dutch oven with pearl onions, mushrooms and carrots; stir.
• Cover and continue cooking 1 hour. Uncover and cook 30 minutes more.
• Just before serving stir in parsley.
• Serve over boiled cubed potatoes.

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