2. 4-5 cloves of garlic, 4 tablespoons of tomato sauce, 500cc of red wine, 500cc of stock, 2 pieces of laurel leaves, a little thyme, 20g of cream, 20cc of sherry or whisky.
3, onion, celery, carrot diced for use, garlic peeled and mashed.
4. Put the flour, salt, pepper and mild red pepper powder into a plastic bag and mix well. Dry the beef cheek and put it into the flour.
5. After the wok is hot, add olive oil, and fry the beef cheeks with flour until both sides are slightly burnt.
6. Take out the fried beef and put onions and garlic in the same pot until the onions are soft.
7. Add carrots and celery and stir fry.
8. Put the beef and vegetables in the saucepan.
9. Pour the chicken soup into the frying pan, scrape off the essence at the bottom of the pan and pour it into the stew pot.
10, pour in red wine.
1 1. Add tomato sauce.
12, add laurel leaves, thyme and sugar.
13, boil, cover and turn to low heat, and stew for 2.5 hours. Because flour sticks to the pot easily, you should occasionally stir it in the middle.
14, stew well.
15, take out the beef, and beat the remaining soup into fine soup with a conditioner.
16. Add a small piece of cream and 20 ml of sherry or whisky and cook the soup for another 5 minutes. Season with salt and pepper.
17, put the beef back in the soup, and you can wait for it to be served.
18, stewed beef is tender, rich in gum and juicy, and delicious. The soup is rich and delicious, and it is delicious with rice, mashed potatoes or noodles.