🍖🔥From frying and sealing to juicing: The secret to making beef soft and smooth in Western style slow stewing🍲🥕
Core main material：
- 🥩 3.5 pounds of beef breast (choose “with edge block”, with a texture of about 0.5 centimeters of fat – the fat will be more moist when stewed; avoid pure lean “flat block”, easy to stew wood)
Western style vegetable base (Mirepoix, a classic combination of European and American stew dishes)：
- 🥕 2 carrots (choose the old variety of orange flesh, cut into 1cm roller blocks – the sweetness will be higher after stewing)
- 🧅 2 sweet onions (Vidalia variety, cut into 2cm wedge-shaped pieces – not easy to stew and crush)
- 🥔 3 Yukon Gold potatoes (moderate starch, cut into 2cm cubes)
- 🌿 1 celery (cut into pieces to remove tendons and enhance herbal fragrance)
Flavor seasoning：
- 🧂 Seasoning powder: 2 teaspoons coarse sea salt, 1 teaspoon smoked chili powder, 1 teaspoon black pepper
- 🌿 Vanilla and spices: 4 cloves of garlic (mashed), small bunches of thyme, 1 sprig of rosemary, 1 bay leaf
- 🧈 Oil: 2 tablespoons avocado oil, 1 tablespoon salt free butter
liquid：
- 🍲 4.5 cups of beef broth (homemade or low sodium boxed+1 teaspoon of shiitake mushroom powder)
- 🍷 1.5 glasses of Cabernet Sauvignon red wine (can be exchanged for a combination of cola and apple cider vinegar if not drinking alcohol)
- 🫙 1 tablespoon Worcestershire sauce
- 🍯 1 teaspoon light brown sugar
【Required tools (common household kitchen utensils in Europe and America)】🔧
- 🍳 5-quart enamel cast iron Dutch pot (Staub/Lodge)
- 🌡️ Real time reading meat thermometer
- 🍴 silicone spatula
- 🧻 Thick aluminum foil paper
- 🥘 Belt edge baking tray
- 🥄 slotted spoon
【Cooking steps】👩🍳
1. Beef pretreatment: key to juice locking 🔪🧻
- Thoroughly absorb the surface moisture of beef with kitchen paper (even the gaps should be dried)
- Rub all the seasoning powder evenly
- Let the meat sit at room temperature for 15 minutes to warm up
2. Fry out the charred shell: Maillard magic 🍖🔥
- Add oil to the Dutch pot and heat it up to the point where it will drip but not smoke
- Fry beef for 2-3 minutes on each side, do not flip it frequently
- After completion, move to the baking tray and catch the gravy (liquid gold)
3. Stir fried vegetable base: constructing flavor layer 🧈🥕🧅
- Add butter over medium heat and melt
- Stir fry onions, carrots, celery until the edges are light caramel colored
- Add garlic paste, rosemary, and bay leaves, stir fry for 30 seconds
4. Adding fragrance to the bottom of the pot+boiling soup 🍳🫙
- Pour beef broth and scrape the bottom of the pot (scraping the font is the soul)
- Add Worcestershire sauce, red wine, and brown sugar
- Boil on high heat for 7 minutes to allow the alcohol to evaporate
5.Return to the pot and simmer slowly: make the meat soft and tender 🍲
- Beef and gravy return to the pot
- Put potato chunks around the meat
- Add water until it’s no more than half of the beef
- Bring to a slight boil over low heat, cover with 2 layers of aluminum foil and then cover with a lid
6.Oven slow stew: No need to worry after setting 🔥⏲️
- Stew slowly at 300 ° F (150 ° C) for 2.5-3 hours
- Meat core temperature reaches 200 ° F (93 ℃) and remains tender for 30 minutes
- Stew for 1.5 hours and gently flip once
7.Let it stand+collect juice: make the meat more juicy 🧊🍛
- Take out the beef and place it on a cutting board. Cover it with loose aluminum foil and let it sit for 20 minutes
- Reduce the soup in the pot to 1.5 cups over high heat
- Optional:
- 🧈 Butter flour paste thickening
- 🌽 Thickening of water starch powder
Practical tips for European and American families💡
Prepare meals in advance (party friendly)🎉
Refrigerating overnight enhances the flavor; Fat can be skimmed before heating.
Cryopreservation ❄️📦
Can be packaged and frozen for 3 months; Heating in a slow cooker after thawing is the most convenient.
classic combination 🍽️
- 🥔 Cream mashed potatoes
- 🥖 Sour dough bread (dipping in soup)
- 🥗 Roasted green beans
【 Nutritional Reference (6 servings per serving) 】📊
- 🔋 Calories: 420 kcal
- 💪 Protein: 38 grams
- 🧈 Fat: 22 grams
- 🍠 Carbon water: 18 grams