Beef Burgundy II

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