Serves: 5
Total Calories: 1,042

1 (4-pound) beef brisket (or any sturdy beef cut)
flour
3 tablespoons margarine or butter
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
2 (1-inch pieces) orange peel
1 bay leaf
2 cups warm burgundy wine
1/4 teaspoon nutmeg
4 carrots, sliced
6 ribs of celery (cut into strips)
12 small white onions
1 teaspoon each salt and pepper, or to taste
1 pound fresh mushrooms, quartered
1 (10-ounce) package frozen peas

Remove fat from brisket and cut into 2-inch cubes. Flour cubes (I throw flour and beef in paper bag and shake). Brown very well in a large heavy Dutch oven on stove in butter and oil. Add garlic, parsley, orange peel, bay leaf, wine, and nutmeg. (Add water if wine doesn’t cover beef.) Bring to boil and reduce heat. Cover and simmer on low heat for 1 1/2–2 hours, until meat is tender. Add carrots, celery, onions, salt, and pepper. Cook until meat is thoroughly tender. Add mushrooms and peas the last 1/2 hour. Serve over noodles or potatoes.

Nutritional Facts:

Serves: 5
Total Calories: 1,042
Calories from Fat: 606

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