Beef burgundy stew

Beef burgundy stew


Beef fillet — 1.5 kg
Red wine — 750 ml
Bacon — 225 g
Butter — 60 g
Onion — 1 pc.
Salt — to taste
Pepper to taste
Carrots (small) — 450 g
Flour — 2 tbsp. l
Tomato paste — 1 tbsp. l
Garlic — 2 cloves
Celery — 2 petioles
Thyme — 1 sprig
Fresh parsley — 2 sprigs
Bay leaf — 1 leaf


Rinse and dry beef. Cut into medium-sized pieces — about 3 to 4 cm. Sprinkle with salt and freshly ground black pepper to taste.

  1. Onions clean. Chop the onion into large pieces, and bacon — strips of 5 mm in width.
  2. Put the butter in a large saucepan with a thick bottom, send it to the fire and melt the butter, send to it crushed onions and bacon, fry over high heat until rosy color.
  3. Put the meat in the pan, fry on each side until golden brown.
  4. Collect herbs (parsley, thyme), celery, bay leaf in a bouquet and garnish with a string.
  5. Make the fire under the pan weaker, send carrots to the pan (you can take mini-carrots, or you can simply peel and chop the usual ones) and a bouquet of garni. Cover the pan with a lid. Extinguish everything for 20 minutes. Transfer everything to a separate container.
  6. Make the fire stronger, add flour to the pan, stir until smooth, add tomato paste and stir again. Leave for 1-2 minutes, then add salt, pepper to taste, chopped garlic. Return the meat and herbs, onions into the pan, pour in the wine, stir. Close the lid and leave to simmer for about 2 hours. The meat should be completely softened. Remove herbs from the finished meat, arrange in plates and serve.

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