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

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.