 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/4 cup all purpose flour |
2 pounds 1 1/2-inch pieces beef stew meat |
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 into 12 wedges |
4 carrots, peeled, cut into 2-inch lengths |
4 celery stalks, cut into 2-inch lengths |
1 1/2 pounds red-skinned potatoes, peeled, quartered |
1/2 pound mushrooms |
generous pinch of ground nutmeg |
Directions:
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.
2. 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.
3. 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.
|
|