does anyone have a recipe for braised beef in a brandy mushroom sauce

[whoneedssleepanyway]

MIL served this that she had bought from the cook shop ready made, it was really delicious, would like to make it myself as have some friends coming over in December.

have been googling without much luck for a similar recipe.

the description referred to beef braised in white wine and beef stock before adding mushrooms, thyme and brandy...should i just try and make it up, how much brandy?

Why not, finely chop some onions, soften and set aside. Sear the meat, then flambé in about half a wineglass of brandy, swish to put the flames out, add the onions, white wine, thyme and stock. Then braise until done. Add the mushrooms towards the end. Could always finish with a little cream or add finely chopped anchovy for flavour - you can't see them, they go to mush, just enrich the gravy in the way that finely chopped kidney does.

There is recipe in one of the good housekeeping aga books for beef braised overnight with anchovies and thyme, but don't remember any mushrooms. Worth having a look at their site.

Found this on woman and home site, nothing on gh

You could either do it as they've described, or cook the veg first, set aside and brown the meat and flambé. The sherry is a compromise between white wine and brandy, I would think.

Beef, mushroom and thyme casserole recipe

A rich, warming beef casserole recipe. This beef casserole recipe is good to prepare ahead and freeze ahead

You may think it's odd to add anchovies but you can't taste them, and they add a richer taste dimension.

Preparation time: 30 minutes
Cooking time: 4 hours
Serves 8

2 to 4tbsp olive oil
1.5kg (3lb 6oz) stewing beef, such as chuck or braising steak, cut into chunks
2 medium onions, chopped
2 garlic cloves, crushed
3 large carrots, sliced diagonally
2 sticks celery, diced
3tbsp plain flour
2tbsp fresh thyme leaves
2 bay leaves
8 anchovy fillets in oil, drained
3tbsp sweet sherry or port
400ml (14fl oz) good-quality beef stock
400ml (14fl oz) red wine
1tbsp tomato purée
pinch grated nutmeg
250 to 300g (9 to 10oz) chestnut mushrooms, halved if large

1 Preheat the oven to 140 C, 120 C fan, 275 F, gas 1.
2 Heat 2 tablespoons of oil in a hob- and oven-proof casserole dish. Cook the meat in batches over a medium to high heat until it?s browned, then set aside.
3 Heat the remaining oil, if needed, in the casserole. Add the onions, garlic, carrots and celery. Cook for five minutes, then return the beef to the pan with the flour. Stir and cook for a few minutes. Add the herbs, anchovies, sherry, stock, wine, tomato purée, nutmeg and pepper. Bring to the boil, then cover and place in the oven for 3 hours 30 minutes.
4 Add the mushrooms to the casserole and return it to the oven for a further 30 minutes. This is delicious served with a bowl of creamy mash and green vegetables.

thanks tb going to give this a go!