Beef Bourguignon

• порції: 6 servings

Інгредієнти

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

Напрямки

Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch. Return all meat to pot. Add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to large bowl Melt 1 tablespoon butter in same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.

Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.