French estate flavor - red wine stewed beef with mashed potatoes

Wash the beef and cut it into pieces.

2. Cut carrots into rolling blocks.

3. Cut open the mushroom.

4. Cut onions into large pieces.

5. Cut tomatoes into pieces.

6. Slice garlic cloves.

7. In a hot pot, without adding oil, simply put the beef brisket into the pot, fry until the surface is dry, and then pour it into a cast iron pot.

8. Pour olive oil into the pot, stir fry the onions, garlic, and carrots, and pour them over the beef brisket.

9. Add beef broth and red wine to a cast iron pot, bring to a boil, skim off the foam, and add tomato sauce, tomatoes, bay leaves, and thyme.

10. Preheat the oven and heat it up and down to 160 ℃.

11. Cover the cast iron pot with a lid and place it at the bottom of the preheated oven. Bake for 3 hours.

12. While grilling beef, wash and slice the potatoes, microwave them over high heat until cooked, and use a spoon to mash the potatoes while they are still hot.

13. Crush the potatoes and add hot milk and butter, then add salt and crushed black pepper and stir well.

After grilling the beef for 3 hours, add mushrooms and continue grilling for 20 minutes before removing.

15. Spread mashed potatoes on the bottom of the dish.

16. Pour the beef brisket onto mashed potatoes, sprinkle with celery leaves, and serve.

17. Finished product drawings

18. Beef brisket: Eating it in winter can warm the stomach and is a good supplement for the season. It is rich in protein and amino acid composition that is closer to our body's needs than pork, and can also improve the body's disease resistance.