Beef Burgundy-style in wine
Description
The recipe won't take much time. Prepare beef bourguignon for Sunday dinner or a festive lunch. True, the meat takes a long time to cook, but it doesn't require constant attention. Plus, the ingredients are quite common and easy to find. And you don't need to use tenderloin at all. After all, "Beef Bourguignon" is essentially peasant food. Rather tough meat was slowly stewed in homemade wine with vegetables from the garden. So go ahead—serve it hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pat the beef dry thoroughly and cut it into cubes. In a cast-iron skillet, sear the meat in well-heated olive oil in batches until browned. Transfer the seared pieces into a heavy-bottomed pot or casserole dish suitable for the oven.
- 3
Step 3
In the remaining fat in the pan, sauté the coarsely chopped onion and carrot until browned; towards the end of frying, add the coarsely chopped garlic. Transfer to the meat.
- 4
Step 4
Drain the fat from the skillet. Pour in the wine and deglaze the pan, stirring and scraping up the browned bits from the bottom.
- 5
Step 5
Pour the wine into the meat, add the broth, tomato paste, bay leaf, and thyme. Season with a little salt and pepper to taste.
- 6
Step 6
Tightly cover the pot with a lid and place it in a preheated oven at 150 degrees. After an hour, reduce the heat to 130 degrees and continue simmering for another couple of hours.
- 7
Step 7
While the meat is stewing, wash the frying pan, melt a spoonful of butter, and sauté the mushrooms. Mushrooms should not be washed before cooking; it is sufficient to just wipe them with a damp towel.
- 8
Step 8
Prepare "Beurre manié." This is a sauce thickener made from equal amounts of butter and wheat flour. It's simple to make: soft butter should be mixed and rubbed with flour to form a paste. You can make a larger batch and freeze it; the prepared mixture stores well and is always handy.
- 9
Step 9
Drain the cooked meat in a colander and collect the reduced broth. Return the meat to the pot.
- 10
Step 10
Add the fried mushrooms to the meat. In France, at this stage, fried bacon and small onions, previously sautéed in butter, are often added as well.
- 11
Step 11
Skim excess fat from the broth and place it on the stove. Stirring, dissolve the "Beurre Manié" and simmer the sauce over very low heat for just a couple of minutes.
- 12
Step 12
Pour the hot sauce into the pot with the stewed meat and place it back into the still-hot oven for about 5 minutes.
- 13
Step 13
Serve the beef Burgundy hot, in deep bowls, with fresh bread and a good red wine!