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Beef Burgundy II

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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
Directions:
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Nutrition Facts | |
---|---|
Serving Size 1/6 of a recipe | |
Amount Per Serving | |
Calories 819 | |
Total Fat 46.7g | |
Saturated Fat 21.6g | |
Cholesterol 169mg | |
Sodium 518mg | |
Total Carbohydrate 32.1g | |
Dietary Fiber 4g | |
Sugars 6.4g | |
Protein 44.6g | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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