How to cook burgundy beef that melts in your mouth

Ingredients:

1 kg of beef (shoulder or neck);
¼ glasses of olive oil;
2 medium onions;
2 tablespoons flour;
3-4 small carrots;
1 glass of dry red wine;
1 clove of garlic;
Bay leaf;
parsley stalks;
fresh thyme.

Preparation

For this recipe, you can even take sinewy meat: in any case, after two hours of stewing, it will become soft.

Cut the beef into cubes about 4-5 cm in size and season with salt and pepper.

Heat some of the oil in a skillet over high heat and brown the meat quickly until browned on all sides. Beef should be fried in portions so that the pieces have time to brown, and not let the juice go and start stewing ahead of time.

Transfer the fried meat to a separate bowl, and put the onion, cut into half rings, into the pan. Reduce heat and cook for about 5 minutes. Sprinkle the onion with flour, stir and pour in a glass of dry red wine.

Return the meat back to the pan. Send the carrot cubes there along with garlic, salt and pepper. Stir.

For flavor, the so-called garni bouquet is added to the meat - a bunch of fresh herbs tied tightly with cotton thread. Here we have collected several stalks of parsley with three sprigs of thyme. Add a couple of bay leaves separately to the dish.

After sending the herbs to the base of the dish, fill everything with water so as to cover the meat (the ratio of beef to water should be about 2: 3).

After boiling, reduce heat, cover and simmer burgundy beef for two hours.

Stir the food about every 15–20 minutes, keeping an eye on the process closer to the end of cooking. Along the way, collect the formed foam and grease from the surface.