When I saw Julie & Julia for the second time, I suddenly noticed the cast iron pot when the female owner made the red wine stew. I suddenly became interested in it and hurryed back to hold an LC. For this LC, you must do an authentic Boeuf Bourguignon. Fortunately, all kinds of materials can be bought in nearby Ole and city supermarkets, and then follow Julia's recipes step by step, tossing for a long time...
Group photo of raw materials
The thick bacon block is first cut into skin, then the meat is cut into thin pieces, and then water is added in a small pot and cooked for 10 minutes. Dry the water with kitchen paper after picking up.
The beef is dried with kitchen paper and cut into pieces for use.
Put the olive oil in the LC pot and add the bacon strips to a golden yellow color. Put the dried beef pieces into a cast iron pot and turn them into golden brown one by one. It is easy to have a brown, then take it out.
In the same pot, fry the sliced onion to golden, then add the sliced carrot slices and continue to fry
Put the fried beef and bacon into the pan and stir fry. Then add 2-3 tablespoons of flour, stir well, put in the oven preheated to 230 degrees, bake for 4 minutes without cover, then turn over and bake for about 3 minutes.
After taking it out, put the bag containing 2-3 cloves of garlic, 1 piece of fragrant leaves and 1 tsp of thyme into the pot, and pour the wine into the pot.
Put in an oven preheated to 160 degrees and bake for 2.5-3 hours
Waiting, the mushrooms are dried and sliced and fried into golden; the pearl onions are fried into golden, and the parsley and water are soft.
Remove the grilled beef, put the fried mushrooms and softly cooked pearl onions, and cook on the fire for about 5 minutes.
Ok~ It doesn't look good. If you should pay attention to the meat, remove the meat, filter the soup, wash the pot, and put the meat and soup into the boil. Tossing for a long time, I really have no patience~~
Eat ~~ It's no wonder that French food has to be eaten for hours, it is too tossed. . .