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Beef Burgundy

Prep time: 30 minutes.
Cook time: 2 hours.
Serves 6 guests.

  • 1/4 cup all-purpose flour
  • salt and pepper
  • 2 pounds beef stew meat, cut into 1 1/2 inch pieces
  • 7 tablespoons butter
  • 1/4 cup brandy
  • 2 cups Burgundy wine
  • 2 cups beef broth
  • 6 sprigs fresh thyme
  • 4 cloves garlic, minced
  • 3 bay leaves
  • 1/2 teaspoon dried oregano
  • 1 large onion, cut into 12 wedges
  • 4 carrots, cut into 2 inch pieces
  • 4 stalks celery, cut into 2 inch pieces
  • 1 1/2 pounds red potatoes, peeled and quartered
  • 1/2 pound fresh mushrooms
  • 1 pinch ground nutmeg

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.

Pairs well with Livingston Cellars Burgundy.

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