Ingredients: 1 onion, 2 carrots, 1000g beef brisket, 1 bottle of red wine, 4 garlic, 3-5 thyme, 3-5 thyme, 3-5 bay leaves (bay leaves) slices, 20 grams of low-gluten flour, a can of canned tomatoes, and an appropriate amount of salt

Method:

1. Soak the purchased beef in water for 1 hour to fully soak out the blood. Then cut into large chunks and drain.

2. Put an appropriate amount of salad oil in the pot. After the oil is hot, add the beef pieces one by one and fry until the beef changes color. When frying the meat, add some salt and black pepper. Dish out and set aside.

3. Change the pan, add oil, add onion cubes and garlic slices and stir-fry until the onions become transparent.

4. Add the fried beef and juice and stir-fry evenly. Add appropriate amount of black pepper and mix well.

5. Add low-gluten flour and stir-fry evenly.

6. Add red wine.

7. Add the vanilla bunch.

8. After the pot is boiled over high heat, turn to low heat, cover and simmer for 1 hour. Stir frequently while stewing to avoid burning the pot.

9. After stewing for an hour, add canned tomatoes and salt to taste. Simmer for another 30 minutes.

10. Add the carrots after 30 minutes and continue to stew for 30 minutes.

11. Stew the carrots until cooked. Now you're ready to eat, but the classic French bourguignon is served with pasta, cook the noodles, and pour the bourguignon over the noodles or rice.