紅酒燉牛肉 Beef Bourguignon( 約5~6人份 / About 5~6 for person )
［食材 Ingredients］
洋蔥1顆、西洋芹2支、紅蘿蔔半支、牛番茄2顆、牛肋條600g
1 onion, 2 celery, carrots half-sticks, 2 tomato, 600g beef rib
［香料 Spices］
適量：薑、羅勒、迷迭香、月桂葉、適量黑白胡椒粉
A small piece of ginger,a few sweet basil, a few rosemary, three bay leaves , some black and white pepper
［調味料 Seasoning］
一大匙橄欖油、一大匙奶油、三分之ㄧ瓶紅酒、ㄧ大匙鹽巴(口味重者，可再加一大匙番茄醬與白醋)
1 Tbsp of olive oil, 1 Tbsp of butter, 1/3 bottle of red wine, 2 tbsps salt.
(If you’d like heavy flavor, could be with one tablespoon tomato sauce and vinegar.)
［做法 Practice］
1.牛肋條切塊、薑切片、西洋芹切段、紅蘿蔔切塊、洋蔥切塊、蕃茄切塊；待鍋熱後，加上一大匙橄欖油和奶油熱後，先爆香薑片與洋蔥，加上蕃茄炒出一點水份，再入續放進紅蘿蔔與西洋芹；最後再加上已切塊的牛肋塊，炒至半熟即可。
1. Cut the beef rib, cut ginger into slices, cut celery into sections, cubed carrot, cubed onions, diced tomatoes; pan until hot, add 1 Tbs each of olive oil and butter to heat, saute ginger and onions, add tomato to fry, after it looks has some water, then continued into carrot and celery; last one, diced beef rib, you can just stir-fry until half cooked.
2.加水覆蓋所有材料、倒入紅酒、加入切碎的新鮮香料與乾香料，拌勻後大火燉煮至大滾後，並加入鹽巴與胡椒粉拌勻，轉小火蓋上鍋蓋熬煮一小時，再關火悶上三小時以上，即可完成美味又營養的紅酒燉牛肉啦！
2. Add water to cover all the material, pour the red wine, add chopped fresh spices and dried spices to mix well, turn a fire stronger to wait the big roll, after add salt, pepper to mix well again, cover and turn a small fire and boiled a hours, then turn off the stove, after simmered it more than three hours to complete the delicious and nutritious beef bourguignon!
P.S 你也可以看影片來確認步驟唷~從這進入
這並非傳統的食譜，我另外創造了新的，並且更加健康。希望你們會喜歡！
You can watch the video to check the steps also.Enter
This is not a traditional recipe, I created this new one. It’s more healthy then traditional one, I hope you like it.
留言列表
