Burgundy beef stew boeuf bourguignon (can be made without a cast iron pot)

Every time I do it, it feels complicated, but when the finished product comes out, all the complexity boils down to two words: value. The cover is a version made of an iron pot. I moved this year, and I didn't bring any pots, but I suddenly wanted to eat, so I tried the baking bowl, and it was no problem! It's just not as convenient as a cast iron pot.

Ingredients

Burgundybeef(shoulderorleg) 1 kg

Burgundyredwine 500 ml

Peeledporkbellydiced(dicedbacon) 100 g

onion 1 piece

carrot 2 pieces

garlic 3 cloves

whitemushroom 5

butter 30 g

smallonion(ifyouhaveit,youcanputitifyoudon't) 5

flour 30 g

salt appropriateamount

thyme appropriateamount

Cooking Instructions

Cut the beef into pieces, not too small, cook it and it's gone. Marinate in red wine and thyme overnight (there is cut Burgundy beef in the supermarket here, don't be pure lean when choosing your own meat, it's better to bring a little fat, but you don't need to be too fat)
Onions, garlic, carrots, and shiitake mushrooms are all diced and ready. (If you want to put potatoes, you can also cut them all by the way)
Bacon cubes (the ready-made ones bought in the supermarket here are called lardons, you can cut some small pork belly cubes by yourself) fry the oil until the oil is slightly yellow, and put butter, garlic, and beef.
Empty the beef and fry it in a pan. Flip over and fry for a few minutes until the surface changes color
When the beef comes out of the pan, if there is a cast iron pot, go directly into the iron pot, and if there is no pot, you can put it in the baking bowl. Sprinkle with flour. Preheat the oven to 200 degrees in advance and bake for 5 minutes. Take it out again, flip it over, and bake for another 5-8 minutes. (Both this and the previous step are designed to lock in the moisture in the beef, so that it can be stewed until it is soft and rotten without falling into slag)
The oil left over from the frying pan just now does not need to be washed, and the vegetables are stir-fried directly.
Take out the roasted beef and pour most of the half bottle of red wine (the vegetables can be left out first, I will mix them all together if I am troublesome) The red wine is not over the beef. If you think Burgundy wine is too expensive, it's okay to put some water to make it up. You can add salt to taste at this step or before.
Bring to a boil over high heat and pour back into a baking bowl. Preheat the oven to 160 degrees. Baking bowl with lid and stuffed into the oven (baking bowl is best if there is a lid, if there is no two layers of tin foil as a lid) If it is a cast iron pot, cover it and stuff it into the oven Bake for at least 2 hours.
After two 2.5 hours, lightly sautÃ© the mushrooms and potato wedges (optional) in olive oil, mix them with the beef and stuff them in the oven for at least 1 hour. Remember to close the lid.
The beef is stewed until it's juicy and tender on the inside, and it doesn't crumble, and you're done. Serve with a small half bottle of red wine that you have just left. (I usually keep just two cups, and if one person eats, I save one drink.) ï¼‰
The label of the red wine used this time If there are chefs who need to refer to it.