Beef Bourguignon

Beef Bourguignon


Beef fillet — 1,5 kg
Wine — 1 bottle
Bacon — 225g
Butter — 60 g
Onions — 1 pc.
Salt — to taste
Pepper — to taste
Carrots (small) — 450 g
Flour — 2 tbsp
Tomato paste — 1 tbsp
Garlic — 2 cloves
Celery — 2 stalks
Thyme — 1 sprig
Parsley — 2 sprigs
Bay leaf — 1 pc.


1. Prepare the ingredients.
2. Cut the meat into pieces measuring 3 to 4 cm.
3. Slice the onion and bacon. Big Onion, bacon and about 0.5 cm wide.
4. Melt the butter in a large saucepan with a thick bottom.
Add the onion and bacon, fry over high heat until golden brown about 3-4 minutes.
5. Season with salt and pepper the meat.
6. Add it to the pan. Fry on all sides until golden brown.
7. Make a bouquet garni, tie a rope to the ingredients:
celery, thyme, parsley and bay leaf.
8. Reduce heat, add the carrots and bouquet garni (carrots can use conventional, cut into small cubes it).
Cover and simmer for 20 minutes.
9. Then shift the meat, carrots, bacon and bouquet garni in a clean container.
10. Add the fire. Add the flour to the resulting juice, mix well until smooth.
11. Add the tomato paste.
12. Mix well and let «pobulkat» minute. Season with salt and pepper to taste. Add the chopped garlic.
13. Put the meat back into the pan, stir well.
14. Add the wine. Once again mix well. Put in a pan bouquet garni. Cover, reduce heat and simmer for about 2 hours more.
Once the meat is completely ready, turn off. Discard the bouquet garni.
15. Beef Bourguignon is ready!

Bon Appetit!

Beef Bourguignon

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