Initially, "Burgundy Beef" was considered a dish from the peasant French cuisine. Gradually, the recipe gained popularity and began to be referred to as "gourmet cuisine" treats. The chefs changed and supplemented the ingredients, but the principle of cooking the meat remained unchanged. Beef bourguignon is prepared with mushrooms, potatoes or stewed vegetables. Traditional Burgundy beef combines the minimum amount of ingredients.
It is necessary
- - 2 kg of beef
- - salt
- - ground black pepper
- - 1 kg of potatoes
- - Bay leaf
- - 3 cloves of garlic
- - shallot
- - dry herbs
- - 3 medium carrots
- - olive oil
Instructions
Step 1
Fry the meat over high heat in one piece until a crust appears. Add chopped garlic, finely chopped carrots and shallots to the remaining oil. Green onions or onions can be used instead of shallots. Fry all ingredients until golden brown.
Step 2
Return the beef to the onion and carrot mixture. Add bay leaf, dried herbs and dry red wine to the contents of the pan. The workpiece must be stewed over low heat for several hours, periodically adding water. Add salt and black pepper as you like.
Step 3
Boil the potatoes in lightly salted water. Cut in half and fry in olive oil until crusty. Before serving, cut the beef into large pieces and place on plates with a potato side dish. You can decorate the dish with fresh herbs.
