Beef Burgundy II
A French-inspired dish of beef simmered in red wine with mushrooms, onions, and herbs. Rich and elegant – perfect for special dinners.
Ingredients
- 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