One of the most delicious dishes with beef. Boeuf Bourguignon, or Beef in burgundy, it’s fried pieces of meat that are stewed for long time in a wine broth, hence its name, since traditionally Boeuf bourguignon was prepared in Burgundy wine. Together with pieces of beef stew carrots, pearl onions, mushrooms and bacon. With prolonged languishing, all ingredients exchange its aromas and juices, and the meat becomes tender, melting in to the mouth. You can serve Boeuf burgignon with any side dish or more in an original way, by spreading aromatic meat with vegetables and gravy on toasted bread slices. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.2 kg cervical-scapular portion of beef, diced 2.5 cm each.
- 240 gr. low fat dry salted bacon smoked on diced apple chips
- 1 tbsp. l olive oil
- 450 gr carrots, cut diagonally into pieces of 2.5 cm.
- 2 onions, chopped
- 2 tsp chopped garlic (2 cloves)
- 0.5 tbsp. cognac
- 1 bottle (750 ml.) Of good dry red wine, for example, Cote du Rhone or Pinot Noir
- 1 can (2 tbsp) beef broth
- 1 tbsp. l tomato paste
- 1 tsp fresh thyme leaves (or 0.5 tsp. dry)
- 4 tbsp. l (60 gr.) Butter at room temperature, divide
- 3 tbsp. l flour
- 450 gr frozen whole onions (pearl onions)
- 450 gr fresh mushrooms without legs, hats cut thick sliced
- Rustic or sourdough toasted bread or grilled and grated with garlic, for serving
- 0.5 tbsp. chopped fresh parsley for serving
Recipes with similar ingredients: beef, bacon, onions, carrots, porcini mushrooms, thyme, red wine, cognac
Recipe preparation:
- Preheat the oven to 120 ° C.
- In a large cauldron, heat olive oil. Add the bacon and simmer for 10 minutes, stirring occasionally, until the bacon will not brown. Put the bacon on a large slotted spoon a plate.
- Dry the meat with paper towels, then sprinkle with salt and pepper. Put in a batch in batches in one layer and fry the beef in hot oil for 3-5 minutes so that it becomes on all sides toasted. Transfer the fried cubes to a plate with bacon and continue to fry the remaining meat.
- In the same oil, mix carrots, onions, 1 tbsp. l salt and 2 tsp. pepper and fry for 10-15 minutes, stirring occasionally until onion browned. Add garlic and cook another 1 minute. Pour in cognac, stand back a little and set fire to evaporate alcohol. Put the meat and bacon back into the cauldron.
- Pour in a bottle of wine and enough beef broth, to cover meat almost completely. Add tomato paste and thyme. Bring to a boil, cover the pan tightly and place in oven for 1 hour 15 minutes or until meat and vegetables become very gentle when pierced with a fork.
- Mix with a fork 2 tbsp. l (30 gr.) Butter and flour and stir in the stew. Add frozen onions. Sauté the mushrooms in 2 tbsp. l (30 gr.) Butter for 10 minutes until they are brown, then add them to the stew. Bring the stew to a boil on the stove, then reduce heat and simmer for 15 minutes. Salt to taste.
- To serve, toast the bread in a toaster or oven. Rub each slice on 1 side with a clove of garlic. For each serving put the stew on a slice of bread and sprinkle with parsley. Wine is recommended in the Bordeaux region.
