Burgundy beef, Beef Bourguignon, learned the most authentic cooking methods from my French chef. It is said that it is good to drink red wine to be used for cooking. If it is difficult to swallow, can it be delicious? The most worry-free way to make stews: the preparation is very simple, the time spent is the stove at work, the chef can easily read the book with his legs.
Heat the oil in a stainless steel stockpot. Spread the salt on the surface of the beef, fry the surface in the oil, remove it and put it in a large bowl filled with flour (the flour will be absorbed by the oil and broth on the surface of the beef).
Cut the onions, carrots, and celery into small cubes, stir-fry in the oil of the fried beef for 5 minutes, and sprinkle a little salt.
Add the concentrated tomato sauce and fry the sauce from red to slightly golden brown.
Pour in the red wine, the pot will make a slap sound, 5 minutes after boiling, add water that has not been beef. Add spices: fragrant leaves, thyme, packaged black tea, garlic, pepper, black pepper (crushed with the bottom of the pot), cinnamon.
Cover the lid and stew for one and a half hours, or until the beef is chopped with chopsticks.
Remove the beef aside, filter the sauce, and discard the vegetables and spices.
Start another pot, fry small onions, mushrooms, carrots, add to the sauce, and put the beef back into the sauce. This is already done. Also consider simmering them for a while to let the vegetables taste.
1. If you are scared by the list of spices, you don't have to. It can be increased or decreased according to personal preferences. But fragrant leaves and black pepper are a must. 2. The golden yellow and brown material left behind the bottom of the fried beef is fond, which is very important for the taste of the final product. Do not throw it away. 3. The last small onions and mushrooms are traditionally matched and can be omitted.