Cathleen's Kitchen

BEEF STEW WITH RED WINE

Ingredients:
3 lbs. beef
3 TBLsps. butter
2 TBLsps. flour
2 carrots
1 large onion
1 clove garlic
1 TBLsp. parsley
1 pinch thyme
1 bay leaf
4 whole allspice
1 can (10 1/2 oz.) condensed consomme
1 1/2 cups dry red table wine
1 can (8 oz.) button mushrooms
1 can (1 lb.) whole small onions
2 TBLsps. brandy

Cut beef in large cubes. In heavy pan, slowly brown meat all over in butter. Sprinkle flour over meat, stir well, then add diced carrots, diced onions, chopped clove garlic, chopped parsley, pinch of thyme, bay leaf, whole allspice, consomme, and wine. Bring to boil, then turn heat very low and simmer covered for 2-3 hours or until meat is tender. Stir frequently, add additional wine if gravy seems too thick. About 10 minutes before serving, drain and add small onions and mushrooms. Stir in 2 tablespoons brandy. Add salt if needed. Serves 6 to 8.

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