Summary

Ingredients

• 1 kg beef (shoulder or nut)
• 5 onion (s)
• 1 tablespoon butter
• 1 tablespoon oil, for frying
• 1 tablespoon flour
• 2 tablespoon tomato paste
• 500 ml red wine, strong, from Burgundy
• 500 g carrot (s)
• 1 bay leaf
• Salt and pepper, from the mill
• some parsley, chopped

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Instructions

1. Cut the meat into large pieces. Peel and cut the onions into eighths. Fry the meat vigorously in butter and oil in a heavy saucepan. This takes about 10 minutes. Add the onions and sweat until translucent. Add the flour, sweat it slightly, then stir in the tomato paste, fry briefly so that it takes some color and deglaze with a good dash of red wine. Boil the roast set and let the red wine boil down. Pour in the rest of the wine, add the bay leaf, season with salt, pepper and pour in enough water to just cover the meat.
2. Let simmer in a closed saucepan over a very low flame for about 1 hour.
3. Meanwhile, peel the carrots and cut them into large cubes. After one hour of cooking, add the carrots to the meat and stew for another 90 minutes. The total cooking time should be at least 2 ½ hours; the longer the meat sears on the lowest possible heat, the more tender it will be.
4. Sprinkle with chopped parsley to serve.
5. Tip:
6. If there is anything left over: they say the Boeuf Bourguignon would be even better after warming up!