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1/4 c All purpose flour
2 lb Beef stew meat; 1 1/2-inch pieces
7 tb Butter
1/4 c Brandy
2 c Burgundy or other dry red wine
2 c Canned beef broth
6 Fresh thyme sprigs
4 lg Garlic cloves; chopped
3 Bay leaves
1/2 ts Dried oregano
1 lg Onion; cut into 12 wedges
4 Carrots; peeled, cut into 2-inch lengths
4 Celery stalks; cut into 2-inch lengths
1 1/2 lb Red-skinned potatoes; peeled, quartered
1/2 lb 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 medium-high 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.