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Beef Burgundy II

SUBMITTED BY: Leslie

"A little complicated, but excellent."
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 3.8 star rating.
Read Reviews (6)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min
Original recipe yield 6

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
  2. Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
  3. Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
  4. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
  5. Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and 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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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2003 by SAMMY22
Too much like beef stew with the potatoes and carrots in the dish. Not a classic beef and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2007 by DianneB
I cooked this recipe for 27 people to celebrate a 90th birthday for my boyfriends Mom. I had... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2004 by Valerie's Kitchen
The only problem I have with this recipe is the name. It made me believe it would have a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2003 by ROOFMAN
The beef was so tender. The whole house smelled invitingly delicious. The sauce was eagerly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2007 by Sara
The previous reviewers are missing the point, which is that this is delicious! Maybe it's not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2006 by CSTRAIN
This was very good! I skipped sauteeing all the veggies and only did the onions and mushrooms... MORE


 
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Nutritional Information
Beef Burgundy II

Servings Per Recipe: 6

Amount Per Serving

Calories: 809

  • Total Fat: 46.7g
  • Cholesterol: 169mg
  • Sodium: 547mg
  • Total Carbs: 31.6g
  •     Dietary Fiber: 4.2g
  • Protein: 44.7g

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