Burgundy beef (Boeuf bourguignon)

You will have to tinker a little with this dish, but then you will not get rid of the praise))

Ingredients

• boneless beef (shoulder blade, neck) 1 kg
• smoked bacon 30-50 g
• carrots (medium) 2 pcs
• onion 1 pc
• garlic 2 cloves
• dry red wine (ideally Burgundy, but can be replaced with another) 450 ml
• beef or vegetable broth (can be replaced with water) 450 ml
• flour 2 tablespoons
• tomato puree or good tomato sauce 2 tsp
• butter + vegetable oil for frying
• a bouquet of garni (3 sprigs of parsley, 3 sprigs of thyme, half a bay leaf)
• allspice peas 5-7 pcs
• parsley
• salt
• freshly ground pepper
• water
• For making pearl onions with champignons
• champignons 350-450
• pearl onions (you can take onion sets) 300 g
• sugar 1 tsp
• water 300 ml
• butter 30 g

Directions

1. Wash the meat, dry it and remove the tendons.
2. Cut the peeled pulp into large 5x5 cm cubes and blot the pieces of meat with paper towels to remove excess moisture.
3. Cut the bacon into strips.
4. Wash carrots, peel and chop finely.
5. Peel the onion and chop finely too.
6. Peel and chop the garlic.
7. You can chop vegetables with a knife, but it is more convenient and faster to chop them using a food processor or a chopper.
8. Advice. In some recipes, vegetables are cut into strips, but given the long stewing time of the dish, it is better not to chop the vegetables, but chop them, so they just become part of the sauce.
9. Prepare a bouquet of garni: for this, sprigs of parsley, thyme and half a bay leaf need to be washed, shaken off excess water and tied into a bunch using thread or clean gauze.
10. Place the chopped bacon in a deep, thick-bottomed saucepan or cast-iron roasting pan and fry, stirring occasionally, for 5 minutes.
11. Transfer the bacon to a bowl and set aside.
12. Add 1 tablespoon ghee (or butter) to a roasting pan, increase heat and add the beef cubes.
13. Fry pieces of meat on both sides until golden brown.
14. Advice. In order for the meat to be fried, and not stewed, you need to fry it in several batches, over high heat.
15. Transfer the fried meat to the bacon.
16. Add another 1-2 tablespoons of oil to the roasting pan, add chopped carrots, onions and garlic and reduce heat to medium to low.
17. Fry vegetables, stirring occasionally, for 5 minutes.
18. Then add flour and fry, stirring occasionally, for 1 minute.
19. Add the tomato puree to fry, stirring occasionally, for another 1 minute.
20. Pour in wine and mix well.
21. Advice. Wine, as I said above, is ideally taken from Burgundy, but in the absence of it, it can be replaced with any dry red wine (regardless of the price category). If you decide to replace the wine, the next point is important: do not use wine for cooking that you yourself would not drink, otherwise, unfortunately, the result is unlikely to please you.
22. Then pour in the broth, stir again, increase the heat, bring to a boil, and simmer for several minutes, removing the foam and stirring.
23. Reduce the heat, put 1 teaspoon of salt, a bouquet of garni and peppercorns. Boil.
24. Add the fried pieces of meat with bacon and bring to a boil again.
25. Cover the roasting pan tightly.
26. Place the roasting pan with meat ragout in an oven heated to 160 ° C for 2.5-3 hours.
27. While the stew is preparing, you can start cooking pearl onions and champignons.
28. Pour 300 ml of water into a frying pan, put 30 grams of butter, add sugar and put peeled onions.
29. Increase heat and bring to a boil.
30. Then reduce the heat, cover the pan with a lid and cook under the lid for 10 minutes.
31. Remove the lid, turn up the heat again and cook, shaking the pan or stirring occasionally, until all the liquid has evaporated and the onion is golden brown.
32. Advice. If you cannot find small onions, you can exclude this ingredient from the recipe.
33. Remove the stems of champignons (optional), wash the caps, dry and cut into 2-4 pieces, depending on the size.
34. Melt a piece of butter in a frying pan, add the mushrooms, season with salt and pepper and cook, stirring occasionally, for 7-8 minutes, until all the moisture has evaporated and the mushrooms are cooked through.
35. Remove the finished stew from the oven.
36. Remove the garni bouquet from the stew, add the fried onions with champignons and stir.
37. To taste, add a little salt if necessary.
38. Serve burgundy beef with mashed potatoes, boiled potatoes or pasta.
39. When serving, pepper with freshly ground pepper and sprinkle with parsley.