| 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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