Ingredients: spices, onions, carrots, celery, beef, garlic, rosemary, thyme, cinnamon leaves, olive oil, butter, flour, salt and pepper, red wine, homemade beef soup, potatoes, carrots and onions.
Peel and mash 1 cloves of garlic, oil in a large pot, and then add garlic. When the garlic begins to turn Huang Shi, take it out (and put it aside). Increase the heat. Sprinkle a little salt on the flour to make it brown. Put the beef in a large pot, glaze the frying pan with some wine (I like Russian black Pi Nuo), and then add it to the meat.
Chop onions, melt some butter, and then caramelization. Put it in the pot and pour more wine on it. Cut carrots and celery into large pieces and put them in the pot. You may need to put carrots, celery and bay leaves in a cheese bag for later removal. Peel garlic and mash it, then add all the herbs. Add the remaining wine and beef soup.
Make sure all the ingredients are covered. If not, cover it with enough water. Bring the pot to the boil, and then turn down the heat. Season and adjust the salt and pepper. Cook slowly for 4 hours. After 4 hours, take out celery, bay leaves and carrots. Try the stew. If you need more beef flavor, please add some half glaze. If the stew becomes too thin, you can't season it with beef soup. Peel the potatoes and cut them into large pieces. Add mini carrots, pearl onions and potatoes. Re-boil and simmer until the potatoes are easily pierced.
Taste and adjust the salt as needed. Add peas and cook for 5 minutes. Remove from the fire, skim off excess fat, and then cool for about 15-30 minutes. Put it in a big bowl, with good bread, simple salad and a glass or two of the wine you use when cooking.