Christmas Party Dinner Series: Beef Burgundy
1.
Cut all the ingredients (onion, garlic, bacon, carrot and tomato) into small cubes.
2.
This time I still used my favorite beef cheek meat. Friends who can't buy it can choose sirloin or beef shank.
3.
Cut into small pieces about 3 cm long.
4.
Sprinkle some flour on both sides of the meat.
5.
Add two spoons of olive oil to the pot,
6.
Fry the beef on both sides until golden brown over medium heat.
7.
Do not wash the pot after taking out the beef! Don't wash the pot! Don't wash the pot!
8.
Then fry the bacon slices in the same pan to get the oil
9.
Then fry the bacon slices in the same pan to get the oil
10.
Then add chopped onion and garlic slices.
11.
Add a pinch of salt and black pepper
12.
Add carrots and tomatoes at once
13.
Add half of the mushrooms
14.
Pour in all the beef broth
15.
You have to use a spatula to gently scrape the bottom of the pan, because the burnt left by the previous fried beef is the essence of this beef soup!
16.
Add red wine
17.
Add thyme
18.
Bell pepper powder and bay leaf
19.
Stir slightly
20.
Add the beef, bring to a boil and simmer 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 soup, cook for 10 minutes, and turn off the heat.
23.
Start the pan with 30 grams of butter,
24.
Pour in 1/2 cup flour,
25.
After sautéing into butter batter, pour into the beef and mushroom soup base boiled before and boil it into a batter-like soup.
26.
About 15 minutes before the meal, reheat the soup, pour in the beef that you fished out before, and you're done.
27.
The most traditional way to eat it is to sprinkle beef, mushrooms and soup on the baguette.
28.
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Tips:
For stew, it is recommended to use intermittent heating method.
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