| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 1/4 | c | All purpose flour |
| 2 | lb | Beef stew meat; 1 1/2-inch pieces |
| 7 | tb | Butter |
| 1/4 | c | Brandy |
| 2 | c | Burgundy or other dry red wine |
| 2 | c | Canned beef broth |
| 6 | Fresh thyme sprigs | |
| 4 | lg | Garlic cloves; chopped |
| 3 | Bay leaves | |
| 1/2 | ts | Dried oregano |
| 1 | lg | Onion; cut into 12 wedges |
| 4 | Carrots; peeled, cut into 2-inch lengths | |
| 4 | Celery stalks; cut into 2-inch lengths | |
| 1 1/2 | lb | Red-skinned potatoes; peeled, quartered |
| 1/2 | lb | Mushrooms |
| Generous pinch of ground nutmeg | ||
| 6 | Servings |
INSTRUCTIONS
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 saute 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; saute until brown, about 6 minutes. Using slotted spoon, transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; saute 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; saute 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. Bon Appetit January 1996 Judith Buckner: North Hollywood, California Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Apr 6, 1998
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