Well, at the end of the year, I took the time to make beef stew, and I was surprised to find that it was very authentic, even though it was very proper.
I was surprised that I could get such a good taste without using any commercial demi-glace sauce.
The recipe I was referring to is this one.
I don’t know who Mr. Dan is, but well, it’s kind of authentic, but what a surprise!
Well, I did it anyway.
It takes two full days, but on the first day, I just let the meat soak overnight in wine and vegetables like this.
The first day’s itinerary is pretty straightforward, but the problem is the smell! It smells pretty bad! The whole room was so spicy!
I wouldn’t want to make this in the summer…
And the second day after opening overnight. (*For the detailed recipe, please refer to the website I mentioned above.
Take out the meat and fry it.
Once the meat is removed, fry the vegetables that were marinated in that oil.
You have to squeeze out the extracts from the fried vegetables by wrapping them in gauze. This is a lot of hard work! This process was the hardest.
I forgot to take a picture of the squeezed extract, so here’s what’s left of it.
And then we’ll cook the meat for about three hours.
Sauté the onions in lard (apparently, the trick is to use “lard” here).
I also made roux.
Add other vegetables to the plate and let it simmer.
It’s already been two days and about 8 hours at this point. Long time….
And lastly, the seasoning. For me, it’s…
I added just the right amount of The acidity of the wine is quite strong, so I think the richness and sweetness are quite important. You can make a wonderful stew with just this. It’s amazing!
You should really heat it in the oven for an hour or so to finish it off, but it was already tasty enough in this state and I couldn’t resist, so I decided to eat it!
Delicious with garlic toast and a glass of red wine!
I had no idea how it was going to turn out because the amounts were appropriate or not written down at all, but I was very impressed with how authentic it tasted.
And I was also surprised that it could taste so good without using any commercial demi-glace sauce.
It’s labor intensive and the smell is intense, but I highly recommend this recipe. Please try it by all means.
One last time for the recipe.