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Beef Burgundy II
Beef Burgundy II
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Tender beef braised in brandy and Burgundy wine with aromatic herbs. Hearty with potatoes, carrots, and mushrooms added later. Delicious and comforting.
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
  • 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
Instructions:
  • In a large bowl, season flour with salt and pepper. Coat beef with seasoned flour.
  • In a heavy Dutch oven over high heat, melt 2 tablespoons of butter. Brown the beef on all sides in batches, cooking each batch for about 5 minutes.
  • Add all meat back into the pot, pour in brandy, and let it boil until almost all of it evaporates, around 2 minutes. Stir in wine, broth, thyme, garlic, bay leaves, and oregano. Cover the pot and let it simmer until the beef is nearly tender, approximately 1 hour.
  • In a large nonstick skillet over medium-high heat, melt a tablespoon of butter. Saute the onions until browned, then transfer them to a large bowl using a slotted spoon. In the same skillet, melt another tablespoon of butter and saute the carrots and celery until golden. Add them to the bowl with the onions. Next, melt two tablespoons of butter in the skillet and saute the potatoes until browned on all sides. Transfer them to the bowl with the other vegetables. Finally, melt the last tablespoon of butter in the skillet, add the mushrooms, and saute for about 5 minutes until browned on all sides. Transfer the mushrooms to the bowl.
  • Add the vegetables to the pot with the beef, then gently incorporate the nutmeg. Cover the pot and let it simmer for 45 minutes. Remove the lid, and boil the liquid until it thickens to a sauce, approximately 7 minutes. Season with salt and pepper to taste.

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