Beef in Boeuf Bourguignon wine

junetina u vinu


Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!


  • 1 kg beef,
    • a couple of tablespoons olive oil,
    • a little flour (to coat the meat),
    • 2-3 medium-sized onions,
    • 3 dl Ždrebac Vranac dry red wine
    • 3-4 carrots,
    • 1 parsley and parsnip,
    • 1-2 cloves of garlic,
    • 1 bouquet garni (mixture of herbs: bay leaf, parsley, thyme),
    • salt, pepper

Pour the oil into the pan and put it on the stove to heat well (it should be really hot). Cut the meat into cubes approximately 4 × 4 cm in size. Pepper it, roll it in flour and dip it in heated oil, but only as much as it can fit in one row. Fry the meat quickly on all sides and take it out into a pot with a lid in which you will cook it. When you fry all the meat, fry the chopped onion in the same pan. When the onion turns brown, pour Vranac over it to deglaze the pan. Pour the liquid from the pan over the meat in the pot.

Add salt, garlic, spices to the pot, pour beef broth (or water) if necessary to cover everything, put the lid and cook on low heat for about 2 hours, stirring occasionally. In the middle of cooking, after about an hour, add the chopped greens and carrots, until the meat softens completely and the liquid evaporates enough to leave a thick sauce. Serve cooked beef without side dishes or with pasta, potatoes, bread or any side dish or salad of your choice.

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