Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally. In large heavy skillet heat half the butter until foamy.Mix together flour with salt and pepper to taste. Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done. In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 min. Add mushrooms, turn up heat and saute 3 minutes. Remove from heat; add tomato paste,garlic and 1 tbl flour. Mix until smooth. Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt + pepper to taste. Boil, reduce heat. Simmer 15 min.Add beef and simmer 1 1/2 hours.
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|Serving Size: 1 Serving (640g)|
|Recipe Makes: 6|
|Calories from Fat: 536 (52%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 201.7mg||62 %|
|Sodium 442.1mg||15 %|
|Potassium 1329.2mg||35 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 24.1g|
|Protein 42.7g||61 %|
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Calories per serving: 1022
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