Looks like a bit of work…………yup, it is…….but wow – it is worth it! Better even the next day….Ken
(recipe and picture: courtesy of Ken K.)
- 1/4 cup all purpose flour
- 2 pounds 1 1/2-inch pieces beef stew meat
- 7 tablespoons butter 1/4 cup brandy
- 2 cups Burgundy or other dry red wine
- 2 cups canned beef broth
- 6 fresh thyme sprigs
- 4 large garlic cloves,
- chopped 3 bay leaves
- 1/2 teaspoon dried oregano
- 1 large onion, cut into 12 wedges
- 4 carrots, peeled, cut into 2-inch lengths
- 4 celery stalks, cut into 2-inch lengths
- 1 1/2 pounds red-skinned potatoes, peeled,
- quartered 1/2 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 sauté 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; sauté until brown, about 6 minutes. Using slotted spoon, transfer to a large bowl. Melt tablespoon of butter in the same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in the same skillet.
Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to the bowl with other vegetables. Melt 1 tablespoon butter in the same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to the bowl. Add vegetables to pot with the 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. Serves 6.
Wine pairing suggestion:
This super comforting dish for winter weekends requires nice, medium body red to match with. I have paired this beef dish with reasonably priced Francis Coppola Rosso Classico, medium body Californian wine inspired by Coppola’s Italian heritage.