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Beef Bourguignon

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

Method

  • Place the flour in a large bowl and season with salt and pepper. Roll the pieces of beef in the flour to coat. Heat 2 tablespoons butter in heavy Dutch oven. Then, working in batches, add beef to pot and saut� until brown on all sides, about 5 minutes per batch. When you are finished browning, return all meat to the pot. Add the brandy and boil until almost evaporated, about 2 minutes. Add in the wine, broth, thyme, garlic, bay leaves and oregano. Cover and simmer until beef is almost tender, about 1 hour.

  • While the meat simmers, melt 1 tablespoon of butter in large nonstick skillet over medium-high heat. Add the onion and saut� until brown. Use a slotted spoon to remove the onions from the skillet and place in a large bowl. Melt another tablespoon of butter in the same skillet and saut� the carrots with the celery until golden, about 6 minutes. Again, use a slotted spoon to move the carrots and celery to the bowl with onions. Next, melt 2 tablespoons of butter in same skillet, add the potatoes and saut� until brown on all sides, about 5 minutes. Use a slotted spoon, transfer potatoes to the bowl with the other vegetables. Melt another tablespoon of butter in the skillet, add the mushrooms and saut� until browned, about 5 minutes. Use the slotted spoon and transfer to the bowl.

  • Once the meat is tender, add the vegetables and nutmeg, to the pot of beef. Cover the pot and simmer for 45 minutes. Uncover the pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper and serve.
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