beef burgundy ii

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• salt and pepper
• 2 pounds beef stew meat, cut into 1 1/2 inch pieces
• 7 tablespoons butter
• 1/4 cup
• 2 cups burgundy
• 2 cups beef broth
• 6 sprigs fresh thyme
• 4 cloves garlic, minced
• 3 bay leaves
• 1/2 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 1/2 pounds red potatoes, peeled and quartered
• 1/2 pound fresh mushrooms
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• 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 ; boil until almost evaporated, about 2 minutes. add , 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.