红酒炖牛肉

In culinary school, beef bourguignon is one of the first dishes you’re taught that truly represents French cuisine. It’s basically beef stew with a deep red-wine flavor. The kicker is that it’s one of the easiest recipes in this book. Serve this with creamy mashed potatoes and I swear you will feel like Paul Bocuse, and you don’t have to go to cooking school.

在烹饪学校，红酒炖牛肉是你被教的第一道法餐，这道菜就是简单的炖牛肉，但是有厚重的红酒风味。这基本上是最简单的菜，用这道菜搭配奶油土豆泥，我保证你就是保罗博古斯附身！并且你还不需要去上烹饪学校~

Serves 6 to 12 * Makes 3 quarts

6-12人份

材料：

Canola oil

菜籽油

4 bacon slices

4片培根

3½ to 4 pounds beef chuck or round, cut in 2 × 2-inch cubes

1.5到1.8千克牛肉，切成5*5厘米的块儿

Sea salt and freshly ground black pepper

海盐和新鲜黑胡椒

½ cup all-purpose flour

半杯中筋面粉

¼ cup Cognac

1/4杯白兰地

1 bottle dry red wine, such as Burgundy

一瓶干红葡萄酒，比如勃垦地葡萄酒

1 (14½-ounce) can low-sodium beef broth

1罐低钠牛肉汤（大约400克）

2 tablespoons tomato paste

2汤匙番茄酱

Bouquet garni (1 fresh rosemary sprig, 8 fresh thyme sprigs, 2 bay leaves, tied together with a strip of leek)

炖肉香草束（1个迷迭香小枝，8根新鲜的百里香枝，2片月桂叶，一缕韭菜，把这些绑在一起）

4 garlic cloves, chopped

4瓣儿蒜，切碎

2 cups pearl onions, blanched and peeled

2杯珍珠洋葱，削皮

1 pound white mushrooms, stems trimmed

大约450克白蘑菇，把茎剪掉

Pinch of sugar

一撮糖

2 tablespoons unsalted butter

2汤匙无盐黄油

Fresh flat-leaf parsley, chopped, for garnish

新鲜平叶欧芹，切碎，做装饰用

步骤：

Place a large Dutch oven over medium heat; drizzle with a ½-count of oil. Fry the bacon until crisp and then remove it to a paper towel; you’ll crumble it at the end and use it for garnish. Add the beef to the pot in batches. Fry the cubes in the bacon fat until evenly browned on all sides; turn with tongs. Season with salt and pepper. (Don’t skimp on this step—it’s key.)

中火加热一只荷兰烤肉锅，淋上一半的菜油，煎一下培根，直到把培根煎脆，然后把培根转移到厨房纸上。把培根弄碎，最后用作装饰。分批加入牛肉，用刚刚的培根脂肪煎牛肉，直到所有的面都变棕色，用钳子翻面。用盐和胡椒调味，别偷懒哦，这可是关键的一步。

After the meat is browned, put it all back in the pot. Sprinkle the flour over the meat; then stir to make sure the beef is well coated and there are no flour lumps. Pour in the Cognac and stir to scrape up the flavorful bits in the bottom of the pan. Cook and stir to evaporate the alcohol. Pour in the red wine and beef broth; then add the tomato paste and bouquet garni. Stir everything together and bring the pot up to a simmer. Cook until the liquid starts to thicken and has the consistency of a sauce; this should take about 15 minutes. Cover the pot, reduce the heat to low, and simmer for 1 hour.

在牛肉变棕色之后，把它们再放回锅里，把面粉撒在肉上面，然后搅拌，使得牛肉都裹上面粉，并且没有面粉结块。倒入白兰地，搅拌，把锅底的东西刮一下，继续加热，直到酒精都挥发掉。然后把红酒和牛肉汤倒入，然后加入番茄酱和炖肉香草束，把这些东西都搅拌一下，然后拿去炖。直到炖到液体开始变浓稠，这大概需要15分钟。盖上盖子，减小火，继续炖1小时。

Uncover the pot and add the garlic, pearl onions, and mushrooms, along with the pinch of sugar to balance out the acid from the red wine. Season with salt and pepper. Turn the heat up slightly and simmer for 30 to 45 minutes longer, until the vegetables and meat are tender. Remove the bouquet garni and then stir in the butter to finish up the sauce. Shower with chopped parsley and the reserved crumbled bacon before serving. Deep and rich flavor!

揭开盖子，加入蒜、珍珠洋葱和白蘑菇，一撮糖，用来和红酒中的酸平衡。再加入盐和胡椒调味。稍微调高一点火力，再炖30-45分钟，直到蔬菜和肉都变软了，然后把香草束拿出来，把黄油加入，搅拌，然后把欧芹和碎培根加入，开吃吧，超级厚重的美味~~~

特别说明：这道菜出自大神Tyler Florence哦~