Beef Bourguignon

Cut the meat into pieces approximately 5x5 cm in size - larger than for goulash. Cut the carrots, parsnips and parsley root into circles, and the onion into rings. Chop the garlic.

Place the meat and vegetables in a saucepan or other suitable container, pour wine into it, add bay leaf, black pepper and thyme, cover with a lid or film and put in the refrigerator for 6-12 hours - preferably overnight.

Remove the pieces of meat from the marinade, dry with a napkin, roll in flour, shake off excess flour. Cut the brisket into strips. Heat olive oil in a deep frying pan, fry the brisket, remove it with a slotted spoon into a saucepan. In the same frying pan, fry pieces of meat in portions on all sides until a crust forms. Place in a saucepan with the brisket.

Drain the vegetables from the marinade in a colander and allow the liquid to drain. If necessary, blot off any remaining residue with a napkin. Fry the vegetables in the same pan as the meat for 5 minutes. Place in a saucepan with the meat, pour in the wine marinade, bring to a boil, add salt and simmer over low heat for about an hour and a half.

While the meat is stewing, take care of the mushrooms. If they are clean, without particles of earth, then there is no need to wash them. Otherwise, rinse and dry with tissues. If they are not small enough, cut them in half. Fry the mushrooms in butter for 5-7 minutes, lightly add salt. Place in a saucepan with the meat in wine.

Simmer the beef in wine over low heat for another 1 hour. If the wine evaporates too much, you can add a little boiling water. Place the finished Burgundy meat on a plate and sprinkle with finely chopped parsley. Serve boiled potatoes separately as a side dish.