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Beef Burgundy (simplified version)

A simplified version of the famous French dish - a classic combination of meat and wine. During the stewing process, the wine gives the meat its full range of flavors and the beef is soft, flavorful and juicy. At the same time, the dish is prepared very simply and quite quickly.

Burgundy meat

Compost:

  • beef - 600 gr.
  • bacon - 100 gr.
  • carrots - 150 gr.
  • large onion - 2 pcs.
  • mushrooms - 150 gr.
  • garlic - 1 clove
  • red dry wine - 0,5 liter
  • cognac - 4 tbsp.
  • vegetable oil - 2-3 spoons
  • salt, pepper - to taste

Cooking:

Dice the meat and lightly baste it. Chop the vegetables and thinly slice the bacon.
Pour vegetable oil into the bottom of a deep skillet or heatproof pan and place half of the chopped bacon and carrots.

Pour the oil into the bottom of the pan.

carrots with bacon

Place one-third of the meat on top, followed by half of the onions and garlic.

meat and onions

Then half of the mushrooms.

mushrooms

Then half of the remaining meat and the onions again.

layer of onions and meat

Then a layer of mushrooms.

layer of mushrooms

Then lay out the remaining meat and remaining bacon. Season the meat with salt and a blend of freshly ground pepper.

seasoned meat

Add the brandy.

meat with brandy

Then pour wine over everything.

meat with wine

Cover with a lid and place in a preheated 200 degree oven for 1.5 hours. 20 minutes before the end of cooking, remove the lid to evaporate excess juice.

beef Burgundy

This dish goes great with boiled potatoes or rice.
Enjoy!

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