Bef bourguignon

8 servings
3 hours 30 min

How to make a beef bourguignon? Very simple! First, prepare the necessary ingredients according to the list. To make the meat soft and juicy, it is better to use the flesh of fresh beef or veal. In addition to these spices, you can add your own to taste.

Wash the beef. Be sure to dry with a paper towel, otherwise excessive moisture will not allow it to fry - it will be stewed. Cut into 5x5 cm cubes. If using frozen meat, you must first thaw it correctly on the bottom shelf of the refrigerator.

Wash the mushrooms, dry and cut into 4 parts. Small mushrooms can be left whole.

Peel the carrots and cut into not very thin circles. It is important that the carrots keep their shape with a long stew and do not boil.

Cut the brisket into bars.

Peel the bulbs. Cut part of the bulbs into half rings, leave the rest intact. Shallots are ideal for this dish. But it can be replaced by bulb or red onions.

Peel and cut the garlic into circles.

In a large, thick-bottomed saucepan or cauldron over medium heat, heat the butter. Fry the beef in batches until ruddy.

At the end, pour in the flour, fry, stirring, 1 a minute. Remove all the meat from the pan.

Put the brisket, carrots, chopped and whole bulbs and garlic in a saucepan. Stir fry for 5-7 minutes.

Return the beef to the pan. Pour in the hot beef stock and bring it to the boil.

Then pour in the red dry wine.

Simmer the meat in the red wine over low heat under the lid for 1. 5-2 hours or longer until the meat is soft. If desired, you can add fresh or dry herbs to beef, such as thyme, rosemary or basil.

Add the mushrooms 15 minutes before you're ready. Salt everything, pepper to taste and mix.

Beef bourguignon, or French meat in Burgundy, sprinkle with fresh crushed greens and serve with any side dish. Perfect with mashed potatoes. Enjoy your meal!