Boeuf Bourguignon
Overview
During the National Day holiday, I watched a movie, "Julie and Julia", and fell deeply in love with Julia Child and her passion for French cooking. I couldn't restrain my inner excitement and eagerly bought a set of "Mastering The Art of French Cooking". These two thick and delicious books contain the efforts of Julia and her two French friends, Simone and Louisette. The classic classic is, of course, Boeuf Bourguignon, who was mentioned countless times in the film. I read "Mastering The Art of French Cooking" and found that the detailed description in it was slightly different from that in the film. I tried to keep the steps mentioned by Julia and made some adjustments. I was very eager to try cooking French cuisine for the first time.
Tags
Ingredients
Steps
-
Prepare all ingredients and cut into pieces. Pat the beef dry with kitchen paper.
-
Heat the butter and vegetable oil until it is almost smoking. Add the beef pieces and fry them on each side to lock in the gravy.
-
Put the beef into a baking pan, add salt, black peppercorns, and flour, put it in a preheated oven at 230 degrees, and bake for 4 minutes. Turn the meat and bake for another 4 minutes.
-
While roasting, stir-fry the diced vegetables in the remaining oil in the pan.
-
The roasted beef will form a very thin layer of crispy skin on the surface, and the subsequent stewing will form natural starch, increasing the thickness of the soup.
-
Add the sauced beef to the fried vegetables and heat over high heat. After the pot is hot, add red wine and stock.
-
Add the tomato paste, minced garlic, thyme, and bay leaves and bring to a boil.
-
Then transfer it to a baking pan, cover it, put it in the oven, and bake it at 160 degrees for 1-2 hours. When a fork is inserted into the beef, it can easily separate when it is done.
-
Take out the finished red beef stew and let it rest for 5 minutes to make it more flavorful.
-
Pair it with potatoes and salad for a nice French lunch~
