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Beef Bourguignon

Source of Recipe

Bon Appétit January 1996


List of Ingredients

1/4 cup all purpose flour
2 pounds 1 1/2-inch pieces beef stew meat or tenderloin
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



Recipe

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.