Beef Bourguignon

Beef Bourguignon
Beef Bourguignon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup all-purpose flour

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    pounds beef stew meat in 1 1/2" pieces

  • 7

    tablespoons butter

  • 1/4

    cup brandy

  • 2

    cups Burgundy or other dry red wine

  • 2

    cups canned beef broth

  • 6

    fresh thyme sprigs

  • 4

    large garlic cloves chopped

  • 3

    bay leaves

  • 1/2

    teaspoon dried oregano

  • 1

    large onion cut 12 wedges

  • 4

    carrots peeled, and cut into 2" lengths

  • 4

    celery stalks cut 2" lengths

  • 1 1/2

    pounds red-skinned potatoes peeled, quartered

  • 1/2

    pound mushrooms

  • Generous pinch of ground nutmeg

Directions

Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch. Return all meat 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 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl. Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté 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 yields 6 servings.

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