Burgundy beef stew
By VicentaLakin
Recipe Recommendations
- beef brisket 500G
- bacon 6 tablets
- onion half a
- carrots a
- Tricholoma three
- dried onion three
- red wine a cup
- thyme a little
- bay leaf a little
- garlic 5-merous
- butter 40g
- ketchup 50g
- flour a little
- salt a little
- pepper a little
Steps for Burgundy beef stew
1
processing food. beef cuts into 5 cm square, carrots cut into thick pieces, bacon and onions cut into thin strips。
2
Olive oil is hot in the pot and bacon is fried to brown。
3
The heat continues to heat up, and every part of the beef is brown before being removed。
4
Carrots and onions are fried to a different color。
5
All food items were placed in the Flair feed pan, with a flat distribution of pepper, salt and flour。
6
Put it in 230°C for four minutes and flip it for four minutes。
7
In addition to the crushing lunar leaves, centrifugal, ketchup, garlic and salt sauce, it is the most important thing to do。
8
Add a proper amount of wine and water, without beef。
9
The fire boiled until the soup boiled and the oven was baked at 165°C for three and a half hours. Flair pots of superheated glass ceramics can withstand variations in temperature, i.e. cold or heat. The boilers extracted from the refrigerator can be reheated or cooked directly on gas/microwave ovens/boilers, etc., without deformation due to variations in cool temperature。
10
And bring out the food and mix it with the burnt mouths. The soup juice goes away from the oil, the fire starts, and all the raw materials are added to the pot and boiled for two to three minutes。