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Beef Bourguignon
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Beef Bourguignon

180 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Although beef bourguignon is considered a national dish, serving it at a festive table will not only diversify your menu but also demonstrate the hostess's culinary skill. The dish is delicious and nutritious, pairing well with mushrooms and fried onions. The wine in the recipe gives it a unique rich flavor and aroma, making the meat tender and truly melt-in-the-mouth. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. Before preparing beef bourguignon, cut the bacon into cubes. Prepare the onion and carrots. Chop them, but not too finely. Cut the meat into portion-sized pieces. Wash thoroughly and carefully pat each piece dry. Start cooking in a container that can later be placed in the oven. Pour in the oil and fry the bacon. Remove the bacon from the container and set aside. We will need it later.

  2. 2

    Step 2

    Step 2

    2. In small batches, sear the meat over high heat. The main thing is to ensure each piece turns golden brown. Transfer the seared meat in batches to the bacon.

  3. 3

    Step 3

    Step 3

    3. Fry the vegetables (onion and carrots), remembering to stir occasionally. Add the meat with bacon to the vegetables. Season with salt and pepper. Add flour. Mix well. Fry for a short while.

  4. 4

    Step 4

    Step 4

    4. Without removing from the heat, add hot beef broth to the dish. Pour in red wine. Keep in mind that the higher the wine quality, the more delicious the final dish will be. Add a bay leaf to the meat. Add tomato and minced garlic. Gently mix everything.

  5. 5

    Step 5

    Step 5

    5. Cover with a lid. Place the pot into the preheated oven. Cook for at least 2 hours at a temperature up to 190°C. After 2.5 hours, remove the dish from the oven. It looks amazing and gives off a divine aroma.

  6. 6

    Step 6

    Step 6

    6. As a side dish, fried small onions work well. Peel them, sprinkle with salt, and fry in a skillet. Add flour, sugar, and vinegar. Stirring, cook until golden brown. Add broth and cloves to the skillet. Cover with a lid and let simmer until the onions are soft and the liquid has reduced. Place the meat on a plate and arrange the onions neatly alongside. The dish is ready!