Beef Burgundy
Description
The recipe won't take much time. Beef Burgundy, as the name suggests, is a signature dish from the French region of Burgundy, consisting of beef stewed in wine. Although Beef Burgundy requires a long cooking time, the meat turns out incredibly tender and soft. And the aroma of this dish! The key is not to skimp—avoid using cheap, low-quality wine, as it will spoil the flavor. This dish is best served with a dry or semi-dry red wine. Serve hot.
Instructions
- 1
Step 1
Cut the beef into cubes with sides of 2 cm.
- 2
Step 2
Brown the beef in small batches until browned.
- 3
Step 3
Finely chop the onion, and cut the carrot slightly larger (in the original recipe, a special small carrot is used). Sauté in a pan until the onion becomes soft.
- 4
Step 4
Return the meat to the onion and carrots, season with salt and pepper, and sauté for another 2-3 minutes. Then transfer all the contents of the skillet into a deep pot. Pour wine and beef broth into the skillet, bring to a boil, and then pour into the same deep pot containing the meat and vegetables.
- 5
Step 5
Place the pot on the stove.
- 6
Step 6
Add the tomatoes cut into small cubes and a bouquet of herbs tied with a string or wrapped in gauze.
- 7
Step 7
Place the pot with meat in the oven preheated to 190 degrees and cook for 2 hours. Then remove the pot from the oven, place it over medium heat, and reduce the sauce to the desired consistency.
- 8
Step 8
Serve hot.