beef bourguignon
By AdaHeller
&You must not be lazy when frying beef nuggets. The most important thing is to fry the beef until it is done
Recipe Recommendations
Steps for beef bourguignon
1
Cut the beef and onions into large pieces. Chop the garlic casually. Cut the potatoes into thin strips or very thin strips (the starch in the potatoes will completely melt into the soup after the beef is stewed, making the soup very thick, eliminating the last step of thickening).2
Use a thick kitchen paper towel to soak up the water from the beef (or use a thin layer of dry flour instead).3
Preheat the frying pan over high heat, preferably a stainless steel pan. Pour in enough oil to cover the bottom of the pot (don't worry, you can pour out the extra oil later, but now you must need more oil to ensure smooth frying of the meat). After heating the oil, spread a layer of beef on the bottom of the pot. Never allow the beef to overlap. If you can't finish it in one time, you can fry it in two times. Don't flip the beef that has just been put into the pan, and don't be afraid to stick to the pan. As long as the pan is preheated to a sufficient temperature in advance, it will never stick to the pan, unless you are anxious and want to turn it over before it is cooked. Wait until the meat is fried to a deep brownish red color before turning over.4
Put the fried beef on a plate first, pour out the excess oil in the pan, and stir-fry the onions. At this time, you can use medium heat and add a small amount of salt to accelerate the softening of the onions. After the shallots are almost soft, add garlic and simply stir fry to add concentrated ketchup. Simply stir fry, add red wine, beef soup, shredded potatoes, salt, black pepper and fragrant leaves to boil.5
Open the lid and cook for five minutes (be sure to cook with the lid open for a few minutes to let the alcohol escape).6
Cover the pan and simmer slowly over low heat for an hour and a half. If time is tight, you can eat it in an hour.