Beef Burgundy (Boeuf bourguignon)

Description

Beef Bourguignon – pieces of meat, stewed in a delicious wine sauce – a simple French dish from the available ingredients. Therefore, as French peasants centuries ago, you can take any meat that is suitable for stewing, for example, shoulder or shank. As for wine, preferably a Burgundy, but if this is not possible, take any. Most importantly, don't forget the old, good rule: don't use in cooking the wine we would not drink. And the smell is really "snogsshibatel", believe me! And the meat is incredibly tender, juicy, you can eat some lips! The recipe comes from one of the French websites.

Ingredients

Beef

800 g
Dry red wine

1 bottle
Potatoes

600 g
Mushrooms

300 g
Bacon

150 g
Carrots

3 piece
Leeks

2 piece
Onion

2 piece
Butter

40 g
Vegetable oil

2 Tbsp
Flour

2 Tbsp
Black pepper

0.5 tsp
Thyme

1 tsp
Bay leaf

3 piece
Carnation

4 piece
Basil

1 tsp
Salt

1 tsp
Parsley

1 tsp

Cooking

1. Prepare the marinade: in a large bowl mix 1 onion, cut into 4 pieces 1 carrot, sliced, thyme, Bay leaf (I took one and broke it into pieces), black pepper, cloves, Basil, 1 leek, cut into rounds. Add the meat, chopped in large pieces (I bought already cut into cubes about 5x5x5 cm), and wine. Pickle in the refrigerator for 24 hours (in the original recipe), I marinated about 3 hours).

Get marinouda meat, filter the marinade through a colander. Allow the liquid to drain completely. Separate the meat from vegetables (the author of the recipe recommends that you throw out the remaining marinade from the vegetables, I did not, and used them in the further process).

In a skillet melt half the butter and add 1 tbsp (I used olive). Fry meat slices until crisp. When the meat is browned, remove from heat.

In a pan heat 1 tbsp oil. Onion (1 piece) cut into rings, fry a bit. Add bacon. Even fry a bit.

In a large saucepan combine leeks, carrots, sliced (I also added the vegetables from the marinade except the onions). Put the pan on the smallest fire.