Beef bourguignon

Телешко по бургундски1 681x1024 Beef bourguignon

Beef bourguignon


600 g beef for bourguignon
100 g smoked bacon sticks
2 onions
2 shallots
2 cloves garlic
3-4 sprigs of thyme
2 bay leaves
1 cube of beef broth
500 ml red wine
200 ml of water
3 carrots
500-600 g potatoes
3 tablespoons of oil
20 g butter


Rinse the beef and cut it into equal chunks (if it is not already cut by the butcher). Chop the onions and shallots. In a deep pan (I used an 8 liter pressure cooker) pour a little oil. Stir fry the meat briefly and add the bacon, onions and shallots. Cover the pan and continue cooking until the meat turns white and even becomes lightly browned.

Then pour in the wine and the water (hot). Crumble the broth over the beef, add all the spices. Cover the pan again, reduce the heat and simmer for 2 hours (in a pressure cooker, set to 40 minutes).

Peel the potatoes and carrots and cut them into large pieces. When the meat is well cooked through, dip the vegetables in the pan. Cover everything with boiling water up to 2/3. Flavor the dish with a dice of butter. Continue cooking until the vegetables are soft (allow 15-20 minutes in the pressure cooker).

Serve the beef bourguignon hot. It gets even tastier every time it is reheated.

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