Beef stew (Boeuf Bourguignon)
Description
The dish is prepared without unnecessary complications. 1. Cut the bacon into small strips. Boil the bacon in water over low heat for 10 minutes. Drain and dry. 2. Fry the bacon in a heavy-bottomed skillet with olive oil over medium heat for 2 or 3 minutes. Remove the bacon from the pan. 3. Cut the beef into large pieces. Using the same skillet, brown the meat until golden. Transfer the beef out of the pan. 4. Add onion, carrots, and celery to the skillet. Sauté the vegetables for 2–3 minutes, then remove them from the pan, draining off excess fat. 5. In a small bowl, mix butter and flour to make a paste. 6. Return the meat, vegetables, and bacon to the skillet. Season with salt and pepper. Add the butter-flour mixture to the meat. Cook for 3 or 4 minutes, stirring occasionally. 7. Mix wine with broth and pour it into the skillet, ensuring the liquid covers all ingredients. Add shallot, garlic, and herbs. Bring to a boil. 8. Cover with a lid. Simmer over low heat for about 3 hours. Check the meat for tenderness, then remove from heat. 9. Sauté mushrooms in butter, then add them to the beef bourguignon. Garnish with parsley. Traditionally served with boiled potatoes. The dish is ready to serve.