Beef & Vegetable Casserole 紅酒燉牛肉
A traditional brasied beef stew with vegetables, serve with rice or mashed potatoes. So comforting and delicious! Great for lazy weekday dinner or for dinner party, everyone loves it!
The best part of this dish is, you only need one big casserole pot to cook, it can save me/ you so much trouble of washing up!!! After 2 hours in oven, the beef is so tender and juicy, absorb all those gorgeous gravy…hmmm. Remember to buy the cheap cut, cause the meat is tougher and nice to cook for long time, and it come out soooo delicious.
Add in some vegetable, then you have very nutritious meal. I love to cook more and save some for the next day, the meat tasteeven better overnight. Super easy to make and it is THE best comfort food for winter!
這個絕對是冬天不可少的料理，一大鍋燉牛肉加蔬菜，健康美味又暖胃，配薯蓉或白飯吃，超好味！！
做法超簡單，將所有材料放入大煲內，煮數小時，牛肉超嫰，煮多點第二天吃，更入味呢！
西方人都喜歡用紅酒燉牛肉，濃濃的紅酒香，如不用紅酒，用牛高湯也超好味！
Add 1 tablespoon olive oil in a hot pan, add the onion and cook for 3 minutes. Then add carrot and celery, cook for 5 minutes. Add two tablespoons of flour, mix with the vegetables.
先將洋蔥，紅蘿蔔及西芹切小塊，牛肉切丁備用。熱鍋後下油，下蒜蓉及洋蔥，先炒3分鐘。然後下紅蘿蔔及西芹，煮5分鐘。
Add in beef and cook until change to dark brown. Pour some red wine, tomato puree and all the seasoning. Bring it to boil, then simmer for 10 minutes.
下兩湯匙麵粉與蔬菜拌勻，然後下牛肉，煮約3分鐘至肉變色。再下紅酒及所有調味料，用中火煮沸後，轉小火再煮10分鐘。
Then put the casserole into preheated 160C oven, cook for 1.5 hours with the lid on. Then uncover and cook for 30 minutes more.
可將鍋子蓋上鍋蓋，放入焗爐，以160度焗約1.5小時，再打開鍋蓋，放回焗爐，焗30分鐘即可。最後下鹽及黑胡椒粉調味。
- 800 gram beef cubed
- 1 onion, sliced
- 2 carrots, chopped
- 2 celery sticks, thickly sliced
- 1 teaspoon garlic, minced
- 2 tablespoons tomato puree
- 200 ml red wine
- 600 ml beef stock
- 5 bay leaf
- 3 sprigs of thyme
- 2 tablespoons Worcestershire sauce
- 材料：
- 牛肉- 800克
- 洋蔥- 1個
- 蒜蓉- 1茶匙
- 紅蘿蔔- 2條
- 西芹- 2條
- 調味料：
- 蕃茄膏- 2湯匙
- 紅酒- 200毫升
- 牛高湯- 600毫升
- 月桂葉- 5片
- 百里香- 2茶匙
- 喼汁 - 2湯匙
- Add 1 tablespoon olive oil in a hot pan, add the onion and cook for 3 minutes. Then add carrot and celery, cook for 5 minutes. Add two tablespoons of flour, mix with the vegetables.
- Add in beef and cook until change to dark brown. Pour some red wine, tomato puree and all the seasoning. Bring it to boil, then simmer for 10 minutes.
- Then put the casserole into preheated 160C oven, cook for 1.5 hours with the lid on. Then uncover and cook for 30 minutes more.
Based on 3 Review(s)My New Cookbook
