Beef with mushrooms Bourguignon: recipe

Cut the beef into 4–5 cm pieces, the onion into halves of rings, and the carrots into circles or cubes.

Small onions, called pearl onions, are often added to the dish. But it can be easily replaced with regular onion.

Mix meat with carrots and onions. Add one bay leaf and 2-3 thyme sprigs. Pour in wine, cover with a lid and leave in the refrigerator for 10–12 hours.

Strain the wine in which the meat was marinated. Bring to a boil and leave over medium heat for a few minutes until the volume of liquid is reduced by half.

Separate the meat from the carrots and onions. Pat dry with paper towels and season with salt and pepper.

¾ teaspoon of salt and ½ teaspoon of freshly ground pepper is enough.

Cut the mushrooms into halves or quarters (small ones can be left whole), the bacon into thin slices about 1 cm wide. Chop the garlic with a knife.

Add tomato paste to the pan and fry for another 2 minutes. Sprinkle with sifted flour and, stirring, cook the same amount.

Stirring constantly, first pour in the hot broth, and then the boiled wine. Add a few sprigs of thyme, a bay leaf, ¼ teaspoon salt and a dash of pepper. Bring to a boil.

Place the meat and onions in a thick-walled pan. Add the wine sauce from the pan.

If the pan is oven safe, you can continue cooking in it.