Name: Beef Burgundy II
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: All-purpose flour - ¼ cup; Salt and pepper - ¼ cup; Beef stew meat, cut into 1 1/2 inch pieces - 2 pounds; Butter - 7 tablespoons; Brandy - ¼ cup; Burgundy wine - 2 cups; Beef broth - 2 cups; Fresh thyme - 6 sprigs; Garlic, minced - 4 cloves; Bay leaves - 3; Dried oregano - ½ teaspoon; Onion, cut into 12 wedges - 1 large; Carrots, cut into 2 inch pieces - 4; Celery, cut into 2 inch pieces - 4 stalks; Red potatoes, peeled and quartered - 1 ½ pounds; Fresh mushrooms - ½ pound; Ground nutmeg - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Beef Burgundy II

1. All-purpose flour - ¼ cup

2. Salt and pepper - ¼ cup

3. Beef stew meat, cut into 1 1/2 inch pieces - 2 pounds

4. Butter - 7 tablespoons

5. Brandy - ¼ cup

6. Burgundy wine - 2 cups

7. Beef broth - 2 cups

8. Fresh thyme - 6 sprigs

9. Garlic, minced - 4 cloves

10. Bay leaves - 3

11. Dried oregano - ½ teaspoon

12. Onion, cut into 12 wedges - 1 large

13. Carrots, cut into 2 inch pieces - 4

14. Celery, cut into 2 inch pieces - 4 stalks

15. Red potatoes, peeled and quartered - 1 ½ pounds

16. Fresh mushrooms - ½ pound

17. Ground nutmeg - 1 pinch

How to cook deliciously - Beef Burgundy II

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.