Beef Bourguignon The Most Comforting Classic French Stew! #Bourguignon #beef

Ingredients: Beef, lamb fat, red wine, mushrooms, carrots, garlic, flour, onion, beef broth (or cabbage broth), tomato paste, bay leaves, juniper leaves, spices. 1. Thoroughly wash the meat. Dry the meat and season it with salt and spices. Coat the meat evenly with flour, then set it aside in a separate container. Reserve any remaining flour for later use. 2. Choose a pot that fits inside your oven. Melt lamb fat in the pot and fry the meat in the fat for 4 minutes. Once fried, remove the meat and set it aside in a bowl. 3. In the same pot, fry the first batch of carrots in the remaining oil until slightly browned. Remove the carrots and set aside. Then, add onions to the pot, adding a bit of water to mix. Fry the onions until they are slightly browned. 4. Return the carrots to the pot with the onions. Add tomato paste, stir briefly, and then add a little water. Cook for 5 minutes. 5. Stir in the reserved flour used for coating the meat. Add your desired amount of red wine and cook for another 4-5 minutes. 6. Add 3 bowls of beef broth, juniper leaves, and bay leaves to the pot. Return the previously fried meat to the pot. Stir slightly, cover the pot with a lid, and place it in a preheated oven at 350 degrees Celsius. Cook for 3 hours. 7. In a separate pan, fry the mushrooms. Once the dish is finished cooking, top it with the fried mushrooms. Serve and enjoy. Note: This is a variation of a French dish, adapted according to personal preference. Lamb fat is not necessary; pork can also be added. This unique version of the dish is memorable in flavor. #Bourguignon #beef