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Christmas Party Feast Series: French Red Wine Stewed Beef Beef Burgundy

2024-10-30 14:59:09 1204

French name: b œ uf Bourguignon, originated from a home cooked dish in the Burgundy region of France. A festive dish made by stewing beef with beef soup, red wine, and a variety of seasonal side dishes< br>

Details of ingredients

beef1000 grams
mushroom600 grams
Beef soup900 milliliters
red wine1 cup
carrotHalf a
onion1 unit
tomato1-2
garlic3 lobes
Smoked meat3-4 pieces

Technique

difficultySimple
workmanshipStew
tasteOriginal flavor
timeThree hours

Steps to make Christmas Party Feast Series: French Red Wine Stewed Beef Beef Burgundy

1. Cut all the ingredients (onions, garlic, bacon, carrots, and tomatoes) into small cubes.
2. This time, I still used my favorite beef cheek meat. For friends who can't buy it, they can choose either sirloin or beef tendon meat.
3. Cut into small pieces about 3 centimeters longer.
Sprinkle some flour on both sides of the meat.
5. Add two spoons of olive oil to the pot,
6. Fry both sides of the beef over medium heat until golden brown.
7. After taking out the beef, do not wash the pot! Don't wash the pot! Don't wash the pot!
8. Then fry the bacon slices in the same pot to extract oil
9. Then fry the bacon slices in the same pot to extract oil
10. Then add chopped onions and garlic cloves.
11. Add a little salt and black pepper
12. Add carrots and tomatoes at once
13. Add half of the mushrooms
14. Pour in all the beef soup
15. You have to scrape the bottom of the pot gently with a shovel, because the coke left by the fried beef is the essence of the beef soup!
16. Add red wine
17. Add thyme
18. Sweet pepper powder and laurel leaves
19. Stir slightly
20. Add beef, bring to a boil and simmer on low heat for 40 minutes, then turn off the heat and simmer for 20 minutes.
21. Then remove all the beef.
22. Add the remaining mushrooms to the bottom of the soup, cook for 10 minutes, and turn off the heat.
23. Cook with 30 grams of butter,
24. Pour in 1/2 cup of flour,
After stir frying into butter batter, pour in the previously cooked beef and mushroom soup base and cook it into a paste like soup.
About 15 minutes before eating, reheat the soup and pour in the previously scooped beef to complete the task.
The most traditional way of eating is to sprinkle beef, mushrooms, and soup on a baguette.
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