4 tablespoons unsalted butter
2 1/2 pounds boneless beef chuck, cut into 1 1/2-inch
cubes
3 tablespoons brandy
1/2 pound pearl onions, peeled
1/2 pound small fresh mushrooms
2 1/2 tablespoons potato flour
2 1/2 teaspoons meat-extract paste (not liquid)
2 tablespoons tomato paste
1 1/2 cups Burgundy wine
3/4 cup dry sherry
3/4 cup ruby port
one 10-ounce can beef broth
1/8 teaspoon black pepper
1 bay leaf
Slowly heat a 4-quart Dutch oven with a tight-fitting lid. Add 2 tablespoons of the butter abd heat, but do not let it burn. In the hot butter over high heat brown the beef cubes well, one-quarter at a time. Lift out the beef as it browns, continuing until all the beef is browned. Return the beef to the Dutch oven. In a small saucepan heat 2 tablespoons of the brandy just until the vapour rises, and ignite, pouring the brandy over the beef. As the flame dies, remove the beef. Add the remaining butter to the Dutch oven and heat slightly. Add the onions and cook over low heat, covered, until lightly browned. Add the mushrooms and cook, stirring, for 3 minutes. Remove the pan from the heat. Stir in the flour, the meat-extract paste, and the tomato paste until well blended. Stir in the Burgundy, the sherrt, the port, and the broth. Bring the wine mixture just to a boil, stirring. Remove the pan from the heat and add the beef, the pepper, and the bay leaf, mixing well. Bake, covered, stirring occasionally, in the middle of a preheated 350`F oven for 1 1/2 hours, or until the beef is tender, adding the remaining brandy little by little.