- 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
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.