Burgundy Beef Stew with Vegetables
by Editorial Staff
The recipe for a delicious French dish – Burgundy beef – tender meat stewed in red wine with vegetables. Mmm, lick your fingers! The whole family is delighted! Try it too!
Cook: 3 hour 30 minutes
Servings: 8
Ingredients
- Beef – 800 g
- Dry red wine – 150 ml
- Potatoes – 300 g
- Carrots – 1 pc. (150 g)
- Bulb onions – 1 pc. (150 g)
- Garlic – 5 cloves
- Sunflower oil – 50-60 ml
- Butter- 50 g
- Dried basil – to taste
- Dried thyme – to taste
- Meat broth – 1 l
- Ground black pepper – to taste
- Saltto taste
- Almonds – to taste
- Oliveoil – to taste
Directions
- Cut the beef into large pieces. Preheat a skillet over high heat. Fry the meat in a mixture of vegetable and butter (use half of the total) until golden brown on all sides, stirring occasionally. Then add dried thyme and basil and stir. Peel and chop the onion. Peel the garlic, press down with a knife and cut into medium pieces. Add the onion and garlic to the meat pan and stir gently. Reduce heat slightly and simmer for 10 minutes.
- Pour in wine. Increase heat to maximum. Set fire to wine to evaporate alcohol. Once the alcohol has evaporated, reduce the heat and simmer the beef until the liquid boils down completely (about 30 minutes). Peel carrots and potatoes. Cut the carrots into slices or semicircles. Cut the potatoes into large cubes.
- Preheat a saucepan. Pour in vegetable oil and add butter. Put the carrots there and fry over high heat for 30 seconds. Then add potatoes and fry. After boiling the wine, add water so that it completely covers the meat. Simmer over low heat for 1-1.5 hours. Pour chicken broth (700 ml) over potatoes and carrots and simmer for 25-30 minutes over low heat.
- Add freshly ground black pepper and salt to the meat. Pour the broth again (300 ml) and simmer until the meat is completely tender, so that it is soft. Add stewed vegetables 30 minutes before cooking. In general, I cooked beef for 3.5 hours.
- Arrange the beef with vegetables on the plates. Grate almonds on top on a fine grater (2 pieces per serving) and pour over with olive oil. Serve to the table.
Enjoy your meal!
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