Initially, "Burgundy Beef" was considered a dish of peasant French cuisine. Gradually, the recipe gained popularity and began to refer to the "gourmet cuisine" treats. Cooks changed and supplemented the ingredients, but the principle of cooking meat remained unchanged. Beef bourguignon is cooked with mushrooms, potatoes or stewed vegetables. Traditional Burgundy beef combines a minimal amount of ingredients.
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You will need
- - 2 kg of beef
- - salt
- - ground black pepper
- - 1 kg of potatoes
- - Bay leaf
- - 3 cloves of garlic
- - shallot
- - dry herbs
- - 3 medium carrots
- - olive oil
Instruction manual
1
Fry the meat over high heat with a whole piece until a crust appears. Put chopped garlic, chopped carrots and shallots in the remaining oil. Instead of shallots, you can use green or onions. Fry all ingredients until golden.
2
Return the beef to the mixture of onions and carrots. Add bay leaf, dried herbs to the pan, and pour in red dry wine. The workpiece must be stewed over low heat for several hours, periodically adding water. Add salt and black pepper as you like.
3
Boil potatoes in slightly salted water. Cut in half and fry in olive oil until crusted. Before serving, cut the beef into large pieces and place on plates with potato garnish. You can decorate the dish with fresh herbs.