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beef-burgundy-ii.json
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beef-burgundy-ii.json
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{
"directions": [
"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."
],
"ingredients": [
"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"
],
"language": "en-US",
"source": "allrecipes.com",
"tags": [],
"title": "Beef Burgundy II",
"url": "http://allrecipes.com/recipe/30883/beef-burgundy-ii/"
}