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1
Cut all the ingredients (onions, garlic, bacon, carrots and tomatoes) into small dices. -
2
This time I used my favorite beef cheek. For those who can’t buy it, you can choose sirloin or beef tendon. -
3
Cut into small pieces about 3 cm long. -
4
Sprinkle some flour on both sides of the meat. -
5
Add two tablespoons of olive oil to the pot, -
6
Fry both sides of the beef over medium heat until golden brown. -
7
After taking out the beef, do not wash the pot! Don't wash the pot! Don't wash the pot! -
8
Then fry the bacon slices in the same pan to remove the oil -
9
Then fry the bacon slices in the same pan to remove the oil -
10
Then add chopped onion and garlic slices. -
11
Add a little salt and black pepper -
12
Add carrots and tomatoes at once -
13
Add half of the mushrooms -
14
Pour in all the beef broth -
15
You have to use a shovel to gently scrape the bottom of the pot, because the char left by the previously fried beef is the essence of this beef soup! -
16
Add red wine -
17
Add thyme -
18
Pimiento and bay leaves -
19
Stir slightly -
20
Add beef, bring to a boil, then reduce heat and simmer for 40 minutes, then turn off heat and simmer for 20 minutes. -
21
Then take out all the beef. -
22
Add the remaining mushrooms to the soup base, cook for 10 minutes, and turn off the heat. -
23
Put 30 grams of butter into the pan, -
24
Pour in 1/2 cup of flour, -
25
After frying into a butter batter, pour in the beef and mushroom soup base that was cooked before and cook it into a batter-like soup. -
26
About 15 minutes before eating, reheat the soup, pour in the beef you fished out before, and you're done. -
27
The most traditional way to eat it is to sprinkle beef, mushrooms and soup on baguette slices. -
28
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Tips
When stewing meat, it is still recommended to use the intermittent fire method.