Boeuf bourguignon

If there is a quintessential dish that requires cooking with fire would be this French specialty, the boeuf bourguignon. Nearly four hours of slow cooking until the meat is soft and mellow, with the characteristic wine aroma. So this was a good opportunity for special simmer, it's needed a whole morning to prepare a dish that takes time and patience but is not complicated.

Ingredients

1kg Beef
700ml Burgundy Red Wine
2 Onions
2 Carrots
250g Bacon
1 Tablespoon Flower
15g Butter
500g Mushrooms
1l Broth
Olive Oil
Salt
Pepper
2 Garlic Cloves
1 Bay Leaf
Thyme
1 Small Bunch of Parsley

Elaboration

In a bowl combine the chopped meat, wine, sliced ​​carrots, chopped onion, the garlic, thyme, parsley and bay leaf. Cover with plastic wrap and let marinate overnight in the fridge. Remove meat from marinade. Dry with paper towels. Reserve the liquid and vegetables, separately.

In a pan pour oil to lightly coat the bottom. Fry the bacon for five minutes without burning. Reserve on a plate. Increase the heat. Add the meat and fry again for another five minutes. Pass it to the plate where we had reserved bacon. Add the vegetables, cook over medium heat ten minutes until they are slightly soft. Pour the flour, stir it so it cooks a bit. Pour marinade slowly, stirring constantly. Pour the beef and bacon. Add salt and pepper to taste. Reduce heat and simmer everything for two hours or until the meat is almost tender.

Meanwhile, put the butter in a pan, fry the clean and cut into slices mushrooms. Cook them five minutes until softened slightly. Add them to the pot with the meat. Cover and continue cooking for another hour, adding beef broth in small amounts so that the meat is always covered by the liquid. Remove when we see that our meat is already tender.