Beef Bourguignon

Ingredients
1 kg veal
3-4 carrots
200 g shallots
1 cup field mushrooms
2-3 tomatoes
1 cup red wine
2/3 cup sunflower oil
salt, pepper
1 bay leaf
Beef Bourguignon
Photo added on
Photo author
nelale
Method
Cut the meat into cubes and fry in the oil on all sides until browned evenly. Add the vegetables (carrots, onions, mushrooms), bay leaf. After braised (about 5 minutes), add the wine, tomato, salt and pepper. Make up with hot water and cook for about 1 hour and 30 minutes. Serve warm.
Containers:
Difficulty
Easy
Tested
5 users
Author
Anego
22 Nov 2010
Source
http://gotvarstvo.net/archives/19175

Comments

Cool! Tomorrow will cook him!

I should try it. The picture looks very very tasty!

At the moment I have in the freezer rather beef and gather ideas on how to prepare, so this recipe came to me very well. I like the fact that it is relatively diet, as it is only with vegetables! Thank you!

dish is really tasty. This recipe know it from the mother in law. I add plenty of onions, garlic and a little 2-3kartofa as a fragrance raw and put everything into the pressure cooker, if I do not replace it with veal or pork boar and again going for 30-40min.

Today I'll do it, but I think to put it in a pot and add him as akva7 potatoes and garlic. I think as a seasoning can be put and celery.

Great recipe! I prepare the same way-with a little garlic and cook everything in the ring.

The forum for *Juicy beef* is currently in discussion - SHARE!

Tonight it prepared (with minor amendments) and were enchanted. Wonderfully fragrant dish that with a glass of red wine will quite often warms our cold winter evenings.

dish is still on the stove, but it smells, I can not help myself not to share! Thanks for the recipe!

The best beef I've cooked. Thanks for the recipe!

Hello everyone! For several days I site and I like a lot, but this recipe is typical of French your kitchen and I might add that do not add mushrooms Bourguignon, and also obtained not make up with water and with beef broth (Maggie), and for good taste is added tomato paste and thyme. Please excuse me for korektsiy, but this recipe I know her very well because of 10 years living in France.

Susanna, thanks for the clarification, so will try next time!

Svetlana and your addition should try to see what will be the difference in taste m / t Bulgarise and French dish.

Very tasty obtained. I did it with slight modifications - no bay leaf and put; added dissolved in a glass of water cube beef bouillon; and instead of tomatoes added 3-4 tablespoons of tomato paste. The dish became great! Upload a photo.

Hello, tell me how you nyakoy- water (broth) make? Enough to cover it you?