Beef Burgundy II

Name: Beef Burgundy II
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
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

4.3

(14)

12 Reviews

4 Photos

A little complicated, but excellent.

Submitted by Leslie

Updated on July 14, 2022

4

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

6

Yield:

6

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Ingredients

¼ cup all-purpose flour
salt and pepper
2 pounds beef stew meat, cut into 1 1/2 inch pieces
7 tablespoons butter
¼ cup brandy
2 cups Burgundy wine
2 cups beef broth
6 sprigs fresh thyme
4 cloves garlic, minced
3 bay leaves
½ 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 ½ pounds red potatoes, peeled and quartered
½ pound fresh mushrooms
1 pinch ground nutmeg

Directions

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.

Nutrition Facts (per serving)

819	Calories
47g	Fat
32g	Carbs
45g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 819
% Daily Value *
Total Fat 47g	60%
Saturated Fat 22g	108%
Cholesterol 169mg	56%
Sodium 518mg	23%
Total Carbohydrate 32g	12%
Dietary Fiber 4g	14%
Total Sugars 6g
Protein 45g	89%
Vitamin C 17mg	19%
Calcium 77mg	6%
Iron 6mg	31%
Potassium 1291mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Beef Burgundy II

Ingredients

Directions

Nutrition Facts (per serving)

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