Classic Boeuf Bourguignon

Ingredients for 4 servings:

• 1 kg beef (shoulder or rump)
• 5 onions
• 1 tbsp butter
• 1 tbsp oil, for frying
• 1 tbsp flour
• 2 tbsp tomato paste
• 500 ml red wine, strong, from Burgundy
• 500 g carrot(s)
• 1 bay leaf
• Salt and pepper, from the mill
• some parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

no frills

Cut the meat into large pieces. Peel and quarter the onions. Brown the meat in butter and oil in a heavy saucepan. This takes about 10 minutes. Add the onions and sauté until translucent. Add the flour and sauté lightly, then stir in the tomato paste, fry briefly to brown it, and deglaze with a good splash of red wine. Boil off the pan juices and let the red wine almost reduce. Pour in the remaining wine, add the bay leaf, season with salt and pepper, and add enough water to just cover the meat. Simmer in a covered pan over very low heat for about 1 hour. Meanwhile, peel and roughly dice the carrots. After an hour of cooking, add the carrots to the meat and simmer for another 90 minutes. The total cooking time should be at least 2.5 hours; the longer the meat simmers at the lowest possible heat, the more tender it will be. Sprinkle with chopped parsley to serve. Tip: If you have any leftovers, they say the beef bourguignon is even better when reheated!