Beef Bourguignon

4 SERVINGS

Majstrštyk

Buy all ingredients right below the recipe

INGREDIENTS

about 900 - 1000 g of beef round
1 large red onion
3 cloves of garlic
80 g of tomato paste
4 dcl of red dry wine
500 ml of beef broth
2 large carrots
3 bay leaves
2 sprigs of thyme
8 leaves of sage
Chopped parsley
Salt
Pepper
100 g of bacon

INGREDIENTS FOR FINISHING

250 g of small mushrooms
1 sprig of thyme
Pinch of salt
1 tablespoon of butter
150 g of pickled spring onions

MIGHT BE USEFUL

Cooking utensils

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INSTRUCTIONS

1
Cut the bacon into cubes. Trim the beef and cut it into large cubes about 4 cm in size.
2
In a pot, fry the bacon and set it aside. In the same pot and bacon fat, sear the beef quickly; once it is browned, set it aside. Then salt and pepper it.
3
In the same pot, fry the sliced carrots until they gain color, then add the chopped red onion and let it brown, then add the sliced garlic. Mix in the tomato paste and fresh herbs. Return the bacon and beef to the pan. Pour in the wine and broth. Let it simmer on a very low flame for 2 - 3 hours.
4
Peel the mushrooms, leave the small ones whole and cut the larger ones in half. Drain the water from the pickled onions. About 10 minutes before the sauce is done, slowly fry the mushrooms and onions in butter.
5
Occasionally check and stir the sauce. If necessary, add a little wine or water.
6
Serve the beef with the sauce, topped with sautéed mushrooms and sprinkled with chopped parsley.

Zuzana Nová

Zuzana is a mother of two, a great cook, and a writer of the blog New Kitchen. Additionally, she prepares recipes specifically for Rohlik, so also for you. Try some of her treats.