How to cook beef Bourguignon, which melts in your mouth

Simplified beef recipe Bourgogne - one of the best ways to get a tender and flavorful meat, which will be even more delicious the next day.

Ingredients:

• 1 kg of beef (blade or neck of pork);
• ¼ cup olive oil;
• 2 medium onions;
• 2 tablespoons flour;
• 3-4 small carrots;
• 1 cup dry red wine;
• 1 clove of garlic;
• Bay leaf;
• parsley stems;
• fresh thyme.

preparation

even stringy meat can be taken for this recipe: in any case, within two hours of quenching it is tender.

Cut the beef into cubes with a side of about 4-5 cm, and season with salt and pepper.

Heat some of the oil in a frying pan over high heat and quickly fry the meat until browning on all sides. Fry beef portions should be to have time browned bits, and would not let the juice and started ahead of time to stew.

Put the fried meat in a separate bowl and the pan Put the chopped onion half rings. Reduce heat and cook for about 5 minutes. Sprinkle the onions with flour, stir and pour a glass of dry red wine.

Return the meat back into the pan. There also send the carrot cubes with the garlic, salt and pepper. Stir.

To add flavor to the meat of the so-called bouquet garni - a bundle of fresh herbs, tightly tied with cotton thread. Here we have compiled a few parsley stalks with three sprigs of thyme. Separately, in a dish, add a couple of bay leaves.

Sending to grass based dishes fill all the water so as to cover the meat (beef and water ratio should be about 2: 3).

After boiling, reduce heat, cover and simmer the beef Bourguignon two hours.

About every 15-20 minutes, the dish should be mixed, paying particular attention to the process towards the end of cooking. Along the way, collect from the surface of the resulting foam and fat.

Of the finished dish, remove the aromatic bouquet and laurel leaves. Serve, sprinkled with herbs, bread or any garnish.