Beef Bourguignon

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Beef stew meat in 1 1/2" pieces
7 tablespoons	105ml	Butter
1/4 cup	59ml	Brandy
2 cups	474ml	Burgundy or other dry red wine
2 cups	474ml	Canned beef broth
6		Fresh thyme sprigs
4		Garlic cloves - chopped (large)
3		Bay leaves
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Onion - cut 12 wedges (large)
4		Carrots - peeled, and
		Cut into 2" lengths
4		Celery stalks - cut 2" lengths
1 1/2 lbs	681g / 24oz	Red-skinned potatoes - peeled, quartered
1/2 lb	227g / 8oz	Mushrooms
		Generous pinch of ground nutmeg

Recipe 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 large bowl.

Melt 1 tablespoon butter in same skillet. Add carrots and celery; saute until golden, 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.

This recipe yields 6 servings.

Source:
Bon Appetit, January 1996

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