Burgundy beef.

Burgundy beef.

Burgundy beef.

Burgundy beef with mushrooms and vegetables is an amazing dish that will appeal to all meat-eaters. This recipe is perfect for a festive table.

Cooking meat according to this recipe is very simple, the main thing is not to rush anywhere, and you will get incredibly tender and soft meat in a thick aromatic sauce.


Beef (I have a neck) - 1 kg
Smoked-boiled brisket - 120 g
Onions - 400 g
Carrots - 300 g
Garlic - 6 cloves
Red wine (dry) - 400 g
Hot water (or broth) - 350 g
Flour - 1 tbsp. l (with a slide)
Tomato paste - 1 tbsp. l
Salt, black pepper, sugar - to taste
Bay leaf - 3 pcs.
Butter - 20 g
Champignons - 400 g


1. Cut the breast into small cubes, meat into large pieces, chop the onion, cut the carrots into cubes. Finely chop the garlic.

2. Put a finely chopped brisket on a cold pan and melt the fat. Already in a preheated pan, fry the pieces of meat until they are rosy. If there is a lot of meat, fry in several passes. It is necessary that there is a distance between the pieces, otherwise the meat will begin to stew, and not fry. We remove the brisket and meat in a container in which we will stew (for me this is a cast-iron ducklings).

3. On the remaining fat, fry the carrots and onions until golden, add 3 cloves of chopped garlic. We shift the meat back into the pan, add the tomato paste and flour, fry everything together for 2-3 minutes.

4. Fill everything with wine. For convenience, I transfer everything to the ducklings, add water (if there is a broth, it will be even better). Add leaves of bay leaf and 5-6 peas of black pepper.

5. Stew under a closed lid over low heat for 2 to 5 hours, depending on the stiffness of the meat.

6. Fry the champignons in butter and add to the meat for 15-20 minutes until cooked. Serve with mashed potatoes.

Burgundy beef.

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