The meat is cut into cubes. Fry grease. I have meat with fat, so I decided to use it to obtain the greaves. When fat is allocated, take out the cracklings and fat fry the meat. Meat should obzharitsya, not to stew, so if a lot of meat, fry it in chunks.

Take out the meat and fat put chopped 3 medium carrots and 1 large onion. When the vegetables are soft, add the meat to them.

All pour 1 Cup of beef broth and a bottle of wine. Add the spices (I have a mixture of Provencal herbs), salt, pepper, Bay leaf and slightly crushed garlic. Stir and leave to simmer on a slow fire for 3-4 hours. To interfere is not necessary.

2.5 hours are spent in thoughts about the beautiful, Paris Can be a glass of wine to make))) all right, enough drinking, back to the kitchen! Small onions (I have it called "pearl onions") drop it into boiling water for a minute. And immediately douse with cold water. A portion of the bulb where the root, cut. Take the fingers of the other end of the bulb and squeezing it out of the husk.

Then fry the onion in mixture of butter and olive oil until browned. Then add about 100 g of broth and spices (I made a bag of cheesecloth with herbs Provencal), Bay leaf, salt, pepper and fresh parsley. And then simmer on low heat for 50-60 minutes.

Then the mushrooms. Cut them into 4 pieces and fry in a mixture of butter and olive oil until Golden brown. Mushrooms finely cut in any case because they lost in the final dish.

OK so I spent 3-4 hours... throw the Meat in a colander. Liquid set on fire, and meat, select the carrots and onions. They had to give everything to the dish and is no longer needed. Throw the meat back to the pot. There - the onion and mushrooms.

Let's get to the sauce. When wine and meat fragrant liquid boils, throw it in the beurre manie (the lump of butter mixed with flour (about 1 tbsp oil in the same amount of flour)). With a whisk, mix until dissolved and wait until the sauce thickens.

Sauce poured the meat and all the Boeuf Bourguignon is ready! Can be served immediately, but I think it's better the next day - will be tastier. I did just that. It is also useful if you are expecting important guests, warmed up and everything! Garnish boiled potatoes and French bread because you will want to vilakati all the sauce - yeah, it's SO GOOD! Another important detail is to serve with the same wine in which the meat was stewed.