紅酒燉牛肉RedWineBeefStew
份量
時間
食材
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2磅(lb)
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1小匙(tsp)
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1/2小匙(tsp)
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1½大匙(tbsp)
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1/2大匙(tbsp
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1顆(pc)
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1杯(cup)
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2杯(cup)
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1/2顆(pcs)
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少許Some
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1條(pcs)
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1顆(pcs)
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5顆(pcs)
步驟
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牛肉用鹽和黑胡椒調味後, 加入麵粉混和均勻. Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
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熱鍋加油, 加入牛肉煎表面煎至稍微焦黃. Heat the oil in a wide-bottomed pot with a lid over medium-high heat. Browned the beef on all sides for a few minus.
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加入洋蔥, 紅酒, 牛肉高湯, 義大利調味粉和鹽. 混合後煮開. Stir in onion, red wine, beef broth (mixed with water), Italian seasoning and salt. Bring to a boil.
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蓋上蓋子轉小火, 燉約一小時, 不定時攪拌一下. (如用壓力鍋: 30分鐘) Cover, reduce heat to low, and cook, stirring occasionally, stew for 1 hour. (If using pressure cooker)
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Add tomato, carrots, potatoes and mushrooms. 再加入番茄, 紅蘿蔔, 馬鈴薯, 最後加入蘑菇.
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繼續煮20分鐘或者至所有蔬菜軟化. (如用壓力鍋: 15分鐘) Cook, stirring often for 20 minus or until vegetables are soft. (If using pressure cooker then 15 mins)
小撇步
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