Burgundy beef with onions, carrots and herbs

Burgundy beef is good with any side dish, its delicate and spicy taste persists even the next day. Ideal for a family dinner.

• Recipe author: Daria Polukarova
• After preparation, you will receive 6 servings
• Cooking time: 120 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 130 minutes

Ingredients

• Beef (shoulder or neck) 1 kg
• Salt to taste
• Black pepper to taste
• Olive oil ¼ cup
• Onion 2 pieces
• Flour 2 tbsp. spoons
• Dry red wine 1 glass
• Small carrots 3-4 pieces
• Garlic 1 clove
• Parsley to taste
• Fresh thyme to taste
• Bay leaf to taste

Cooking method

• Cut the beef into cubes about 4-5 cm in size and season with salt and pepper.

  For this recipe, you can even take sinewy meat: in any case, it will become soft after 2 hours of stewing.

• Heat some of the oil in a skillet over high heat and quickly fry the meat until delicious on all sides.

  Beef should be fried in portions so that the pieces have time to brown, and not let the juice go and start stewing ahead of time.

• Transfer the meat to a separate bowl, and put the onion, cut into half rings, into the pan. Reduce heat and cook for about 5 minutes.

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• Sprinkle the onion with flour, stir and pour in a glass of dry red wine.

• Return the meat back to the pan. Send the carrot cubes there along with chopped garlic, salt and pepper. Stir.

  

• For flavor, a bouquet of garni is added to the meat - a bunch of fresh herbs tied tightly with cotton thread. We have collected several stalks of parsley with three sprigs of thyme. Add a couple of bay leaves separately to the dish.

  

• After sending the herbs to the base of the dish, fill everything with water so as to cover the meat (the ratio of beef to water should be about 2: 3).

  

• After boiling, reduce heat, cover and simmer burgundy beef for 2 hours.

  Stir the food every 15–20 minutes. Along the way, remove the resulting foam and grease.

  

• Extract the aromatic bouquet and lavrushka from the finished dish. Serve sprinkled with chopped herbs, bread, or any side dish.

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