Striped bacon, beef

condiments

Olive oil, onions, carrots, canned tomatoes (don't make tomato sauce), a whole bottle of Burgundy red wine, or other low-alcohol and full-bodied red wine, brown beef soup, flour, bay leaves, thyme, salt, black pepper, onions, mushrooms, butter, boiled potatoes and boiled peas.

1. Peel the bacon and cut it into strips 1/4 inches (almost half a centimeter) thick and 1/2 inches (about 1 cm) thick.

2. Add 2 and 1/2 products, dehydrate (7 1ml), cook 10 minutes, and then take them out to dry. I can't buy bacon with skin, I can only use sliced bacon.

3. Preheat the oven to about 230 degrees Celsius, put 1tbs olive oil in a cast iron pan or wok, heat the bacon for 2-3 minutes to brown, and take it out with a colander.

4. Cut the beef into 2-inch chunks and dry it (attention! Be sure to use kitchen paper repeatedly to squeeze out the water. Water is a no-no for beef, and the book also specifically mentions that beef can't be browned if it has water.

5. Put it into the hot oil in the wok, and each side is brown.

6. Slice carrots and onions, fry them in oil until brown, add vegetables and keep the oil.

7. Pour the beef and bacon into the pot, add salt and pepper, and sprinkle with flour to wrap the flour. If students who don't have a cast iron pot want to use a cockroach container, put the container in the oven for 4 minutes without covering it, and then bake the meat in a heated container for 4 minutes, which will form a brown crispy skin. Remove the pan and adjust the oven temperature to 160 degrees. I forgot to take pictures at this step. .....

8. Take out the pot of beef bacon, pour in red wine, beef soup, canned tomato and all seasonings, cook it on an open flame until it almost boils, cover the pot, put it in the lower layer of the preheating furnace and stew it for 3-4 hours. You can take it out on the way to see if the water has boiled dry.

9. Up to now, the main part has been basically completed. This is a side dish.

10. Stir-fry onion and mushroom with butter and a little black pepper respectively, add salt and stir-fry until brown.

1 1. Pour the roast beef into a clean container and clean the cast iron pot. It is normal for a burnt iron pot at this time, so don't be afraid. ) Then pour the beef and bacon back into a clean cast iron pan, and add mushrooms and onions.

12. Leave the contents in the pot and pour out the soup in the pot. Remove the grease from the surface, cook for one or two minutes, and then remove the grease from the surface to get a thick sauce that can cover the spoon about 1 pint. If it's too thin, cook it quickly. If it is too thick, add some beef soup, taste it carefully, season it with salt, and pour the gravy into the meat.

13. If you eat it immediately, cover the cast iron pan and cook for 2-3 minutes, let the meat and vegetables be wrapped with meat, put it in the cast iron pan, use potatoes as side dishes, eat coriander overnight, cover it and put it in the refrigerator, take it out 15-20 minutes before eating, cook it with high fire until it is about to boil, and cover it and cook it with low fire/kloc-0.

14. When baking, cook some small potatoes and beans as side dishes and dip them in soup.