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Ingredients

¼ cup all-purpose flour salt and pepper 2 pounds beef stew meat, cut into 1 1/2 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 1 ½ pounds red potatoes, peeled and quartered ½ pound fresh mushrooms 1 pinch ground nutmeg

Nutrition Info

818.6 calories carbohydrate: 32.1 g cholesterol: 168.7 mg fat: 46.7 g fiber: 4 g protein: 44.6 g saturatedFat: 21.6 g servingSize: - sodium: 518 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

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.

A little complicated, but excellent.