红酒炖牛肉Beef Bourguignon

特色

做法

• 烤箱预热450F（摄氏230度）
• 1.锅内里放上培根小火煎至几分钟，加入一大勺橄榄油，把油煎出来。取出培根备用，锅底有些油，留用。
• 2.用厨房用纸paper towels吸干牛肉血水，开大火加热锅里留下的油。依次加入牛肉，每次加入几块牛肉不要很多，煎炒至牛肉块变黄色，取出放一边备用。
• 3.锅里加入洋葱和红萝卜翻炒一下，重新加入牛肉和培根肉，加入盐胡椒我加了（1/2小勺盐1/4小勺胡椒）
• 注：我这一步以后不这么多了，胡萝卜加的好早，最后拿出来的时候几乎没有了，下次我加的晚一些，我看到有的都会在烤箱里炖了一小时后才加的。喜欢红萝卜配菜的样子～～
• 4.锅内撒上面粉，使牛肉上裹上一层薄薄的面粉。放入烤箱烤4分钟，这时是不盖盖子的哦面粉有些发黄取出
• 5.拿出锅子，把烤箱温度降到325F（摄氏162度）
• 6.加入酒和牛肉stock稍微盖过牛肉。
• 7.加入番茄膏，蒜，百里香，月桂叶，盖上盖子小火烧开。连盖子一起放入325F烤箱里，烤3-4小时。我只炖了2.5小时，可能我得分量少吧，我吃那个肉正好的哦，适合我的牙口，你要喜欢软烂的再多炖半小时。
• 8.准备材料D：洗干净的洋葱和小蘑菇，另外一个锅内加入1大勺黄油烧热加入小洋葱翻炒.炒香小洋葱后下蘑菇，加一些牛肉清汤，盐，胡椒适量，小火煮40分钟，小洋葱要煮软，但是不要烂掉保持形状。
• 9.烤箱取出红酒炖牛肉，如果把汁水过多倒在一个大碗里，加入小洋葱蘑菇在上面，小火在炖2-3分钟。汁水样子要正好和牛肉一样齐，我没有浪费哦，就这么多。
• 我一边吃一边想原来最初的红酒炖牛肉是这个样子，和我不用烤箱小火炖的也差不多哦，不要打我。不过最美食就是图一个新鲜和快乐，而且我每天都有目标去完成什么，每天都有事可以做～～
• enjoy your cooking !!
• Bon Appétit!

小贴士

• 原英文方子和食谱如下供大家参考，从ABC转的：
• Ingredients
• One 6-ounce piece of chunk bacon
• 3 1/2 tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 1/2 to 3 1/2 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/2 teaspoon thyme
• A crumbled bay leaf
• 18 to 24 white onions, small
• 3 1/2 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound mushrooms, fresh and quartered
• Cooking Directions
• Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
• Preheat oven to 450 degrees.
• Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
• Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
• In the same fat, brown the sliced vegetables. Pour out the excess fat.
• Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
• Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
• Remove casserole and turn oven down to 325 degrees.
• Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
• Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
• Cover casserole and set in lower third of oven. Regulate heat