- 1 kg of meat (spatula or neck)
- ¼ cup of olive oil
- 2 medium onions
- 2 tablespoons of flour
- 3-4 small carrots
- 1 cup of dry red wine
- 1 clove garlic
- bay leaf
- parsley stems
- fresh thyme.
For this recipe, you can even take meat with meat: in any case, after two hours of cooking, it will become soft.
Cut the meat into cubes with a side of about 4-5 cm and season with salt and pepper.
Heat a little oil in a skillet over high heat and fry the meat quickly before browning it on all sides. Roast meat should be served in portions so that the pieces have time to get red, and do not let the juice enter and start cooking ahead of time.
Put the fried meat on a separate plate and put the sliced onion in the pan. Reduce the heat and fry for about 5 minutes.
Flour the onion, stir and pour a glass of dry red wine.
Return the meat to the pan. Then send the carrot cubes along with garlic, salt and pepper.
For the aroma, a so-called garni bouquet is added to the meat: a bunch of fresh herbs tied with cotton thread. Here we have collected several stems of parsley with three sprigs of thyme.
Separately, add a couple more bay leaves to the dish.
When you send herbs to the base of the dish, fill it with water so that the meat is covered (the ratio of beef and water should be about 2: 3).
After boiling, reduce heat, cover and simmer the meat in Burgundy for two hours.
Approximately every 15 to 20 minutes the plate should be stirred, especially following the process towards the end of cooking. On the way, collect the formed foam and grease from the surface.
Extract the aromatic bouquet and bay leaves from the finished dish. Serve, sprinkled with herbs, with bread or any side dish.