Beef Burgundy II

Name: Beef Burgundy II
Total time: 150
Yield: 6
Ingredients: 0.25 cup all-purpose flour; salt and pepper; 2 pounds beef stew meat, cut into 1 1/2 inch pieces; 7 tablespoons butter; 0.25 cup brandy; 2 cups Burgundy wine; 2 cups beef broth; 6 sprigs fresh thyme; 4 cloves garlic, minced; 3 bay leaves; 0.5 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; 1.5 pounds red potatoes, peeled and quartered; 0.5 pound fresh mushrooms; 1 pinch ground nutmeg

Recipe by Leslie from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

6 servings

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0.25 cup all-purpose flour
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salt and pepper
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2 pounds beef stew meat, cut into 1 1/2 inch pieces
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7 tablespoons butter
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0.25 cup brandy
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2 cups Burgundy wine
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2 cups beef broth
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6 sprigs fresh thyme
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4 cloves garlic, minced

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3 bay leaves
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0.5 teaspoon dried oregano
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1 large onion, cut into 12 wedges
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4 carrots, cut into 2 inch pieces
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4 stalks celery, cut into 2 inch pieces
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1.5 pounds red potatoes, peeled and quartered
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0.5 pound fresh mushrooms
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1 pinch ground nutmeg

Instructions

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