Method:
1. Wash carrots, potatoes and onions, peel and cut into pieces.
2. Wash the beef, cut it into small pieces, add 20g of salt, pepper and red wine, grab it evenly, and marinate it 1 hour.
3, wok fire, put peanut oil to heat, add carrots, onion slices, potatoes and fry until golden brown.
4. Put the pot on fire, heat it with peanut oil and butter, pour in the beef pieces, stir-fry the fragrant leaves slightly, then simmer the remaining red wine and beef soup to 70% to 80% heat, then add the fried carrots, potatoes and onions, add salt and pepper, and stew from time to time until the beef is soft and rotten.
5. When loading the plate, put the beef pieces in the plate first, and then pour the original juice in the pot on the beef.
Features: Deep red and bright color, rich and mellow taste.
Material: 300g beef tendon.
Ingredients: onion, carrot, artisan celery, diced mushrooms, bacon, diced carrots, broccoli, celery and French fries.
Seasoning: red wine, geranium, thyme, rosemary, French incense, black pepper, butter and salt.
Method: Boil beef tendon in water for 4 hours, and add onion, carrot and celery into the water; Boil red wine on fire, add geranium, thyme, rosemary, French incense and black pepper to make red wine juice (add salt when it is almost ripe); Stir-fry diced onion, diced mushroom, bacon and diced carrot with butter, add red wine juice to cook, and finally add beef and salt to cook together; Put the cooked beef on a plate and decorate it with celery, carrots, broccoli and French fries.
Features: typical French country dishes with strong red wine flavor.