Beef Beaujolais

Beef Beaujolais (a fav at Alfred Hitchcocks house by wife Alma)

2 tablespoons bacon fat
2 pounds lean beef cut in 2-inch squares
(bottom or, preferable, top round)
2 medium onions minced
6 shallots minced
1 tablespoon flour
salt and pepper to taste
2 carrots quartered
2 large bay leaves
1 heaping teaspoon thyme
1 1/2 cups Beaujolais
1/2 cup Madeira
1/2 pound mushrooms stems and caps
2 tablespoons butter
1 liqueur glass brandy
6 carrots cut small
12 white pearl onions
4 tablespoons parsley minced
6 new potatoes

COOKING TIME: 3 TO 4 HOURS APPROXIMATELY

Heat bacon fat in heavy pan, add beef, and brown over light heat. Remove meat to heavy
casserole. Saute onions and shallots in original pan until tender; sprinkle with flour and salt, and cook for 3 minutes. Add carrots, herbs, pepper, red wine, Madeira, and sliced mushroom stems to meat. Cover and simmer gently 3 to 4 hours or until tender (add a little wine occasionally if necessary to keep meat almost covered with liquid).

Remove meat to another casserole, then pass sauce through sieve and pour over meat. Saute sliced mushroom caps in butter for 5 minutes and add to stew. Heat brandy, set aflame, and when flame goes out, add to stew. Then add 6 carrots, onions, sprinkle with parsley, and serve with new boiled potatoes or riced potatoes.

Suggested Wine: Choose a good Beaujolais such as Moulin a Vent, and use the same wine for cooking and drinking.

Serves: not stated in book

Source:
Alma Hitchcock: The Woman Behind The Man, by Patricia Hitchcock OConnell and Laurent Bouzereau (2003)