2 pounds beef stew meat cut into 1 1/2 inch pieces
0.3 cup brandy
7 tablespoons butter
4 carrots cut into 2 inch pieces
4 stalks celery cut into 2 inch pieces
0.3 cup flour all-purpose
0.5 pound mushrooms fresh
6 sprigs thyme leaves fresh
4 cloves garlic minced
1 pinch ground nutmeg
1 large onion cut into 12 wedges
0.5 teaspoon oregano dried
1.5 pounds potatoes red peeled quartered
6 servings salt and pepper
2 cups burgundy wine
Equipment
bowl
frying pan
pot
slotted spoon
dutch oven
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.
