Beef Bourguignon

Name: Beef Bourguignon - Oana B.
Ingredients: 1 kg beef cut into 4; 5 cm cubes; 3 tablespoons olive oil; 1 large carrot; peeled and diced; 1 large onion sliced julienne; 1 l red wine; 1 tablespoon dried thyme; 1 head of garlic; cross; cut; 50g butter; 250g bacon; 450g small onions; 2 tablespoons flour/breadcrumbs; 400 g mushrooms

Diverse - Beef Bourguignon by Oana B. - Recipia

To prepare a delicious marinated beef in wine with vegetables, the following steps will prove essential to achieve a savory and aromatic dish. We start by heating a tablespoon of oil in a large wok pan. In this hot oil, we add sliced carrots, finely chopped onions, and celery. These vegetables will be sautéed for 5-6 minutes until they become slightly translucent and release their aromas. Next, we add white wine, dried thyme, and crushed garlic, stirring constantly. We let the mixture boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the vegetables to concentrate their flavors. After boiling, we let the mixture cool down. In a pot, we place the beef cut into cubes and pour the cooled wine marinade over it. We cover the pot with a lid and leave it in the fridge overnight, allowing the meat to absorb the intense flavors of the marinade. The next day, we preheat the oven to 150°C. We take the meat out of the marinade, setting the marinade aside for later use. In a large skillet, we heat 25 grams of butter along with a tablespoon of oil. We add diced bacon and fry it until it becomes crispy and brown. Once the bacon is fried, we transfer it to a pot. In the same skillet, we fry small onions until they turn golden and add them over the bacon. In another skillet, heated with a tablespoon of oil, we fry half of the beef until it is brown on all sides. This fried meat is added over the bacon and onions, and the process is repeated with the other half of the meat. In the same skillet where we fried the meat, we pour a cup of the wine marinade and mix it with flour or breadcrumbs to form a smooth paste. We bring this mixture to a boil, then pour everything over the meat in the pot, along with the remaining marinade and the vegetables from the marinade. We cover the pot and place it in the oven, letting it cook for 1 to 2 hours until the meat becomes tender and easily pulls apart with a fork. In the last 15 minutes of cooking, we sauté sliced mushrooms in the remaining butter until they turn brown and aromatic. We add these mushrooms over the beef, allowing the dish to cook a little more in the oven so that the flavors blend perfectly. Finally, we serve the hot beef accompanied by delicious vegetables and aromatic sauce for an unforgettable meal.

Ingredients

1 kg beef cut into 4
5 cm cubes
3 tablespoons olive oil
1 large carrot
peeled and diced
1 large onion sliced julienne
1 l red wine
1 tablespoon dried thyme
1 head of garlic
cross
cut
50g butter
250g bacon
450g small onions
2 tablespoons flour/breadcrumbs
400 g mushrooms

Beef Bourguignon

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