Beef Bourguignon

Beef Bourguignon adapted from Bon Appétit | January 1996 (serves 6)  

  • 1/4 cup all purpose flour
  • 2 pounds 1 1/2-inch pieces beef stew meat
  • 7 tablespoons butter
  • 1/4 cup red wine vinegar
  • 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 tsp 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 crimini mushrooms, halved 
  • 1 pinch of fresh grated nutmeg

Place flour in large bowl. Season with salt and pepper. Toss beef in flour 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.  Add wine vinegar to deglaze the pot, scraping up all the brown bits, return all meat to pot. 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 large bowl Melt 1 tablespoon butter in 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 same skillet. Add potatoes; sauté 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; sauté 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.  Serve with crispy butter herb bread.

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