Ingredients: |
Ingredients: 1/4 cup all purpose flour
2 pounds 1 1/2 inch pieces beef stew meat
7 tbsp butter
1/4 cup Brandy
2 cups Burgundy wine or other dry red wine
2 cups canned beef broth
6 fresh thyme sprigs
4 large garlic cloves, chopped
3 bay leaves
1/2 tsp dried oregano
1 large onion, cut into 2 inch wedges
4 carrots, peeled, cut into 2 inch lengths
4 celery stalks, cut into 2 inch lengths
1 1/2 pounds, red skinned potatoes, peeled, quartered
1/2 pounds mushrooms
generous pinch of ground nutmeg
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Directions: |
Directions:Place flour in large bowl.
Season with salt and pepper.
Add beef to flour and toss to coat.
Melt 2 tbsp butter in heavy Dutch oven over high heat.
Working in batches, add beef to pot and saute until brown on all sides, about 5 minutes per batch.
Return all mat to pot.
Add brandy; boil until almost evaporated, about 2 minutes.
Add wine, broth, thyme, garlic, bay leaves and oregano.
Cover; simmer until beef is almost tender, about 1 hour.
Meanwhile, melt 1 tbsp butter in a large nonstick skillet over medium-high heat.
Add onion; saute until brown, about 6 minutes.
Using slotted spoon, transfer to large bowl.
Melt 1 tbsp butter in same skillet.
Add carrots and celery; saute until golden, about 6 minutes.
Using slotted spoon, transfer to bowl with onions.
Melt 2 tbsp butter in same skillet.
Add potatoes; saute until brown on all sides, about 6 minutes.
Using slotted spoon, transfer to bowl with other vegetables.
Melt 1 tbsp butter in same skillet.
Add mushrooms; saute until brown on all sides, about 5 minutes.
Using slotted spoon transfer to bowl.
Add vegetables to pot with beef.
Add nutmeg.
Cover pot; simmer 45 minutes.
Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes.
Season with salt and pepper. |
This recipe for Beef Bourguignon is from