Beef Burgundy Ii

Name: Beef Burgundy Ii
Ingredients: 1/4 cup all-purpose flour; salt and pepper; 2 pounds beef stew meat, cut into 1 1/2 inch pieces; 7 tablespoons butter; 1/4 cup brandy; 2 cups Burgundy wine; 2 cups beef broth; 6 sprigs fresh thyme; 4 cloves garlic, minced; 3 bay leaves; 1/2 teaspoon dried oregano; 1 large onion, cut into 12 wedges; 4 carrots, cut into 2 inch pieces; 4 stalks celery, cut into 2 inch pieces; 1 1/2 pounds red potatoes, peeled and quartered; 1/2 pound fresh mushrooms; 1 pinch ground nutmeg

17 ingredients

5 steps

Ingredients

1/4 cup all-purpose flour
salt and pepper
2 pounds beef stew meat, cut into 1 1/2 inch pieces
7 tablespoons butter
1/4 cup brandy
2 cups Burgundy wine
2 cups beef broth
6 sprigs fresh thyme
4 cloves garlic, minced
3 bay leaves
1/2 teaspoon dried oregano
1 large onion, cut into 12 wedges
4 carrots, cut into 2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 1/2 pounds red potatoes, peeled and quartered
1/2 pound fresh mushrooms
1 pinch ground nutmeg

Directions

1

Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
2

Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
3

Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
4

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
5

Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.