One of the features of French cuisine is the active use of white and red wine in cooking. An example is the classic recipe for beef stew, which is mixed with red wine to add flavor and aroma.
It is necessary
- - 1.5 kg of boneless beef;
- - 1 kg of young potatoes;
- - 2 carrots;
- - 2 onions;
- - 30 g flour;
- - 3-4 cloves of garlic;
- - a bunch of parsley;
- - 1.5 liters of red Burgundy wine;
- - 400 ml of beef broth;
- - 150 g of fatty pork belly;
- - 150 g fresh champignons;
- - 10 g of sugar;
- - 50 g butter;
- - olive oil;
- - salt and freshly ground black pepper.
Instructions
Step 1
Wash the beef, cut off excess fat and chop it into cubes. Peel 1 onion and carrot, cut the onion into half rings, and cut the carrots into slices. Grind the mushrooms into thin plastics. Chop the pork belly very finely. Heat a small amount of olive oil in wide and deep and fry the beef in it for 2-3 minutes. Pour carrots and onions there and cook everything together for another 3 minutes, season with salt and pepper. While stirring, add flour to these ingredients. After a minute, add wine and broth to meat and vegetables, add finely chopped garlic. Cover the saucepan and simmer the meat for 2.5 hours over medium heat, stirring occasionally and adding water if necessary. At the end of cooking, add a pinch of chopped parsley to the beef.
Step 2
Peel the remaining onion and chop finely. In a small skillet, melt half the prescribed amount of butter, add sugar and some water. Fry the remaining onions in this mixture. Cook mushrooms and pork belly separately in butter. Add these ingredients to the meat half an hour before cooking ends.
Step 3
Take a side dish. Wash the potatoes and boil in the skins in boiling salted until tender. Cut the finished tubers into quarters and fry in oil, season with salt and pepper. Sprinkle the remaining chopped parsley over the potatoes. Serve with burgundy meat, sprinkled with wine sauce formed during stewing.
