紅酒燉牛肉RedWineBeefStew

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.

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.

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.

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)

Add tomato, carrots, potatoes and mushrooms. 再加入番茄, 紅蘿蔔, 馬鈴薯, 最後加入蘑菇.

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)