YIELD: 24 servings 6 lbs. beef for stewing (IMPS/NAMP 135A) cut into 1" cubes 6 Tbsps. vegetable oil Ground black pepper, as needed 4 oz. butter 10 1/2 lbs. onions, thinly sliced 2 Tbsps. garlic puree 2 1/2 oz. all-purpose flour 1 1/2 gals. beef broth 1 1/2 cups dry white wine 2 whole bay leaves 3/4 cup brandy or Madeira (optional) 24 slices French bread slices, 1/3"thick, toasted 1 1/2 lbs. Gruyere cheese, shredded Chopped chives or parsley, for garnish, optional In a large pot, brown ...
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