Beef Bourguignon

Beef Bourguignon, beef Burgundy, beef stew… whatever you may call it, who doesn’t love a steamy bowl filled with it on a chilly night? This hearty version is full of wholesome veggies and loads of burgundy.

Size: 6 servings

Ingredients:
1/4 cup all-purpose flour
2 lbs 1 1/2" pieces beef stew meat
7 tbsp butter
1/4 cup brandy
2 cups Burgundy or other dry red wine
2 cups canned low-sodium beef broth
6 fresh thyme sprigs
4 large garlic cloves, chopped
3 bay leaves
1/2 tsp dried oregano
1 large onion, cut into 12 wedges
4 carrots, peeled, cut into 2" lengths
4 celery stalk, cut into 2" lengths
1 1/2 lbs red-skinned potatoes, peeled, quartered
1/2 lb mushrooms

Directions:

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 6 miutes. 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.

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