Recipe - Beef Bourguignon

One fourth cup All purpose flour
2 pound Beef stew meat; 1 1/2inch
pieces
7 tablespoon Butter
One fourth cup Brandy
2 cup Burgundy or other dry red
wine
2 cup Canned beef broth
6 Fresh thyme sprigs
4 lg Garlic cloves; chopped
3 Bay leaves
One half teaspoon Dried oregano
1 lg Onion; cut into 12 wedges
4 Carrots; peeled, cut into
2inch lengths
4 Celery stalks; cut into
2inch lengths
1 One half pound Redskinned potatoes;
peeled, quartered
One half pound Mushrooms
Generous pinch of ground
nutmeg

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
mediumhigh 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.

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