Burgundy beef stew
By VicentaLakin
Burgundy beef, also known as Burgundy beef, is a traditional French dish originating in the Burgundy region. This is characterized by the use of Burgundy wine, high soup and cinnamon to bake meat for four hours。
Recipe Recommendations
- For stewing beef nuggets 400 grams
- Jorin Chiandi Dry Red Wine
- Multipurpose flour 10 grams
- garlic 30 grams
- Smoked breakfast bacon 100 grams
- beef stock
- carrots 100 grams
- yellow onion 100 grams
- dried bay leaf 4 tablets
- shallots 50 grams
- Fresh parsley
- Fresh white mushrooms 60 grams
- fresh thyme
- fresh rosemary
- olive oil
Steps for Burgundy beef stew
1
Put beef, wine, onions, carrots, garlic for the night。2
Take a big pot, make brown and yellow with bacon cut in the middle of the fire, and then take out the bacon。3
And if you have too much beef, you can have it in the pot several times. Each side of beef needs to be made brown and all of it coloured before it is removed from the pan for backup。4
Add onions to the pot and fire them to transparent colours, a process that takes approximately five minutes. 30 seconds to a minute。5
Once again, the previously cooked beef is in the pot and evenly distributed into flour. Then mix it for about a minute, so the flour is evenly wrapped on the beef surface。6
Then it pours into beef soup and red wine so that it doesn't happen to be on the face of beef, and then it pours salt and peppers。7
We'll tie up fresh centrists, rosemary, guacamole leaves, and put them in the pot, then we'll boil them with a medium fire, then we'll put a lid on them, and we'll light them up. It's about one and a half hours to boil beef。8
Take a pan, add olive oil, put onions, white mushrooms, then soften the vegetables。9
When the beef boils, pick the spice out of the pot. Take a plate or a shallow bowl and put it in beef, bacon, carrots, fried mushrooms and onions. And pour some veal sauce, and end up with a pallet。