New year's eve burgundy beef

6 servings
4 hours

How delicious are dishes stewed (languished) in wine with aromatic herbs! I dreamed of making beef in Burgundy for a long time. The huge amount of ingredients, the long cooking process and the lack of a single exact recipe scared away. As a result, after shoveling a bunch of different sources, I settled on an average of simplicity recipe, which does not have a separately prepared mushroom sauce.

How to make beef in Burgundy for the New Year? Prepare the ingredients. Take beef from soft parts - shoulder blade or neck. Choose the smallest champignons, instead of shallots, ordinary bulb is suitable. You can take a vegetable broth or use boiling water.

Cut the bacon into small pieces. Wash the beef and be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will be stewed. Cut the meat into medium chunks.

Peel the carrots and onions. Wash and dry the champignons. Cut the carrots into small bars.

Grab a matching thick-bottomed saucepan in which you'll be cooking the dish. Fry the bacon in it for about 4 minutes over a medium heat with the addition of olive and butter. Remove the bacon from the pan.

Next, put the beef in a saucepan and fry it, stirring, on the fat left over from the bacon, until ruddy. Transfer the meat to the bacon.

Next, fry the vegetables and champignons in the same oil. Transfer them to separate dishes.

Return the meat and bacon to the pan, salt, pepper, add the flour and stir.

Pour wine and some stock into the meat so that the meat is half covered in liquid. Treat the choice of wine with special attention - it will give the dish its aroma. Therefore, do not save on it, buy high-quality and tasty wine.

Add the tomato paste, garlic crushed with a knife, bay leaf.

Follow with the fried carrots, onions and mushrooms. Stir. Pour in the remaining stock.

Add sprigs of thyme, parsley.

Bring everything to a boil, cover and simmer the dish for 2. 5-3 hours. Serve the finished meat to a table with potatoes or rice. Enjoy your meal!

Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to decide on the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here.

The tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).