Beef stew with vegetables and mushrooms

For the preparation of this meat are taken large harsh pieces, so they stew for a long time time. During this time, the meat can be saturated with taste and aroma vegetables.

In the baking process, the smell coming from the oven will awaken appetite in any household. The meat comes out very soft and juicy. If you add balsamic vinegar, it will give the dish is a slightly sour note.

Ingredients:

Beef – 1.5-2 kg.
Bacon – 100-200 gr.
Onions – 400-500 gr.
Garlic cloves – 3 pcs.
Vegetable oil – 80 gr.
Stem celery – 200-250 gr.
Small champignons – 300 gr.
Balsamic vinegar – 50 gr.
Salt pepper.
Bay leaf – 3-4 pcs.
Thyme – 2 pcs.

Cooking process

All products are prepared in advance. Onion shred bacon finely chopped. Champignons are thoroughly washed and cut into 4 parts. Celery stalks are cut into slices. Garlic the cloves are finely chopped.

In a pan over high heat with constant stirring. the bacon is fried until lard is melted.

The bacon is taken out, and the vegetable is poured into the pan oils. Beef is laid and fried on all sides, until there will be a crispy crust.

Beef is taken out on a plate. Onion is laid out in the pan and fried with constant stirring until it becomes soft.

Now mushrooms, celery and garlic cloves are also placed here. Fried with constant stirring for 10-15 minutes.

Everything is salted and peppered. Pouring balsamic vinegar. Stewed for 5 minutes. In a deep, small baking sheet vegetables from the pan. Fried bacon and laurel are also added here. leaves, sprigs of thyme and if there is a small amount of dried porcini mushrooms. Fried beef is placed on top.

Everything is filled with water or broth. Need to fully cover meat broth. The baking sheet is tightly tightened with foil, and placed in preheated oven to a temperature in 2200C. After 1.5 hours, the meat is flipped to another side, and left in the oven for another 1.5 hours.

Ready meat is transferred to a plate and covered with foil, where it costs another 10 minutes. This allows the meat to become more juicy.

Vegetables and mushrooms are transferred to a pan, which is then put on a small fire until evaporation of excess moisture.

The meat is sliced and served with stewed vegetables and mushrooms.