Beef Bourguignon

By á-170456

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

Details

Servings 6

Preparation

Step 1

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.