Cooking Steps

1. 

   Step1:Wash and dice carrots and onion

2. 

   Step2:Blanch bacon in boiling water, drain and cut into small pieces. If it's too much trouble, you can slice it without blanching

3. 

   Step3:To cut the beef into 5 cm chunks, be sure to dry the water on the beef (this step is important) and sprinkle proper salt and black pepper to marinate it

4. 

   Step4:Add a little oil to the casserole (dutcheven is the best), put the cut bacon in and fry the oil until golden brow

5. 

   Step5:Use the bacon oil to boil the medium high heat and fry the cut beef pieces until golden on each side

6. 

   Step6:Fry all the beef and put it out. Don't put too much beef and beef in the pot at one time. Don't have water, or you won't be able to fry it until it's golden

7. 

   Step7:Use domestic oil, do not pour oil or wash pot essence, and use domestic oil to stir fry carrots and onions

8. 

   Step8:Pour the fried beef back into the po

9. 

   Step9:Spread the flour on the beef and try to cover the beef with flour

10. 

    Step10:Preheat the oven to 220 ℃, put the whole pot into the oven and bake it for 4 minutes, then take it out, turn the beef over and bake it for 4 minutes. Note that the casserole can't be baked in the oven, because it's only a few minutes here, so I try to bake it in the casserole directly. If you have a dutchoven that can be put into the oven, the best way is to use that pot

11. 

    Step11:Then pour two large cups of beef broth and red wine soup into the pot to make it better than beef, and then turn on the heat until it boils

12. 

    Step12:Add Baili fragrant leaves (if you don't have or don't like the taste, you can omit it) and fragrant leaves to the pot

13. 

    Step13:Add tomato paste to the pot and bring to a boil, then turn off the heat to the minimum, cover the pot and simmer for 2.5 hours. If there is dutchoven, cover it and preheat it in the oven at 160 ℃ for 2.53 hours

14. 

    Step14:When the time is up, cut the mushrooms and put them into the pot. Add oil, salt and pepper, stir fry until cooked

15. 

    Step15:Stir fry the onions in the same wa

16. 

    Step16:Put mushrooms and onions in a pot and cook for about 5 minute

17. 

    Step17:Beef stew with French red wine is ready. Before serving, you can add a little salt and black pepper as needed. If the wine is too strong and bitter, you can add a little stewed beef with sugar and pasta, mashed potatoes and rice.

18. 

    Step18:I'm using spaghetti this time. You can try other steps, though the steps are a little complicate