红酒炖牛肉

http://s5/mw690/0024AeJ9gy6G7wCAjTmb4&690
做法：

1）牛肉切成3cm左右的方块，胡萝卜切片（实践经验：胡萝卜切滚刀块更适合），3只小洋葱切丝

2）用厨房纸吸干牛肉表面的水分，热锅，倒入1勺橄榄油，将牛肉一块块放入锅中，四面煎至棕色取出

3）剩余的油中倒入蒜泥爆香，再加入洋葱丝，胡萝卜片翻炒片刻

4）把煎好的牛肉块和炒好的蔬菜都倒入在Staub铸铁锅中，撒上盐，少许黑胡椒粒，

5）再撒上面粉，翻动牛肉块以裹上均匀的面粉后，入预热230度的烤箱4分钟后取出，再翻动一边牛肉块，再入烤箱4分钟后取出，这一步是为了使牛肉表面形成一层硬壳

6）Staub铸铁锅里倒入红酒，牛肉汤或清水，加入碎香叶，百里香，欧芹碎等香料，再加入番茄酱，置于炉上，大火烧至沸腾，改用小火慢炖

7）小火慢炖半小时后关火，不要开锅盖，焖半小时，

8）此时另取一只锅，热锅，加入黄油和橄榄油，倒入切好的蘑菇和剩余的12只小洋葱一起翻炒至变色后关火

9）将炒好的蘑菇和小洋葱倒入Staub铸铁锅，再开大火，沸腾后改用小火慢炖1小时，再焖半小时后用叉子检查牛肉是否已炖烂即可。慢炖的时候厨房里已经迷漫了香气浓郁的牛肉和汤汁的味道，幸福的感觉也随之油然而生。

10）炖好的红酒牛肉取出一些放在食器里，用小番茄和百里香做装饰，配米饭，配面条都很棒

1）实践经验证明：胡萝卜还是切成滚刀块更好，切片太薄，炖到最后有些都不成形了

2）没有烤箱，步骤5）可以省略

3）关于步骤6）：原方是大火沸腾后移置165度的烤箱烤3-4小时,我改用了小火慢炖，更适合中国人的烹饪习惯

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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 so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, baste the meat and vegetables with the sauce several times.

Serve in casserole, or  arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.