I. Ingredients: beef shoulder 15g, potatoes 90g, flour 1000g, garlic 10g, onions 60g, thyme 5g, carrots 80g, bay leaf 4g

II. Methods and Steps:

1. Wash onions, carrots, potatoes, tomatoes and other vegetables, and cut them into larger chunks, set aside. Dry the beef and cut into large chunks, patting the surface with a thin layer of flour.

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2, beef cubes into the pan fried until golden brown, out and set aside, the onion into the sautéed. Pour in the carrots and potatoes and stir-fry, add the tomatoes and stir-fry the soup.

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3, ready to go into the oven with a lid of a thick-bottomed pot (cast iron pot is best), the vegetables and just fried beef are put in, slightly stirring evenly some.

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4. Add the garlic, bay leaf and a sprig of thyme (if you don't have fresh thyme, use dried instead), and season with some salt and black pepper.

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5. Pour in the red wine and stock. Bring to a boil over medium heat and keep boiling for 2 or 3 minutes to let the wine evaporate a bit. Then cover the pot with a lid and bake in an oven preheated to 165 degrees for about 3 hours.

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6, stewed beef put a night, the next day to consume the flavor is better to see, the beef is soft and flavorful, taste superb! This is a French dish that is especially suitable for sharing with your family on weekends and holidays.

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