Author: Big Messy Man
- ¼ cup all-purpose flour
- salt and pepper
- 2 pounds beef stew meat, cut into 1½ inch pieces
- 7 tablespoons butter
- ¼ cup brandy
- 2 cups Burgundy wine
- 2 cups beef broth
- 6 sprigs fresh thyme
- 4 cloves garlic, minced
- 3 bay leaves
- ½ 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
- 1½ pounds red potatoes, peeled and quartered
- ½ pound fresh mushrooms
- 1 pinch ground nutmeg
- 1 (10.75 ounce) can condensed golden mushroom soup, if desired
- Note: Potatoes may be left out and the dish served over wide egg noodles
- Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
- 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.
- 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.
- 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.
- 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.