Burgundy Beef Stew with Fresh Pasta
1.
Make pasta hours or even a day in advance. Sift the low-gluten flour.
2.
Add oil, eggs and salt.
3.
Knead into a dough, seal with plastic wrap and refrigerate for 45 minutes.
4.
Roll out the dough and press the dough 5 times with a dough press.
5.
Then cut into lasagna with a noodle machine, hang it for a few hours until it is completely dry. The noodles will be fragile at this time, so be careful when handling them.
6.
Next, make Burgundy beef stew. Chop carrots and onions, and cut them as small as possible.
7.
Cut the beef tendon into 3cm wide pieces.
8.
Preheat the oven to 160°C.
9.
Heat the red wine on high heat until half of the amount has evaporated, then turn the heat down to keep it warm.
10.
The beef tendon is fried until golden on both sides.
11.
Add the chopped carrot and chopped onion.
12.
Stir-fry on low heat for 1 minute, until the onion becomes transparent.
13.
Add red wine and beef stock.
14.
Add the spice bag, heat to a boil over high heat, then move it into the oven and bake for 2.5 hours.
15.
Next, prepare the side dishes. The small onions are more time-consuming, so you can make them first. First peel off the skin of the small onions.
16.
Add small onions, water and butter to the pot. Cover with parchment paper and heat over low heat.
17.
Continue heating until the water has evaporated. Remove the baking paper and shake the pan to make the small onions evenly coat the syrup in the pan.
18.
Melt butter in the pan.
19.
Fry the mushrooms until golden brown, sprinkle with salt and pepper to taste.
20.
Cut the bacon into slices of appropriate size.
21.
Spread a little butter in the pan and fry the bacon until golden and crispy.
22.
Remove the saucepan from the oven, remove the beef and set aside.
23.
Strain the remaining soup.
24.
If the soup is too thin, boil it to collect the juice, and season with salt and pepper.
25.
Boil the salted water, simmer for 5 minutes on high heat, and cook the pasta.
26.
Spread the pasta on the bottom, top with beef, mushrooms, bacon, small onions, and drizzle with beef broth.
Tips:
1 Other parts of beef can be selected, but the part suitable for stewing is better.
2 The taste of red wine in this dish dominates. It is more appropriate to choose red wine with less heavy tannins, rich fruit aroma and less astringent taste. It is best to choose Burgundy red wine.
3 It is also possible to choose dry pasta.
4 The choice of side dishes can be changed according to personal preference.
5 If you don’t want to use the oven, the beef can also be simmered for 2.5 hours, but if it is not stirred, it will not stick to the pan.
