Inspired by Hollywood movie < Julie and Julia>, most people make their very first boeuf bourguignon according to the famous Julia Child’s recipe. Boeuf bourguignon is the most classic French cuisine yet requires little cooking skills! 

Boeuf bourguignon literally means “ beef and bourguignon wine” . it does not need any fancy cooking technics at all. The only thing you need to do is : stew the beef with wine in a pot.

Traditionally, people like to slow-roast boeuf bourguignon in the oven with low temperature for 1.5~2hrs. However, with STAUB Dutch oven, you are able to prep this delicious French classic cuisine in less than 120 mins. STAUB Dutch oven not only indulges in rich flavor but also energy efficient!

紅酒燉牛肉 （4人份）

紅蔥頭 1顆
洋蔥 1顆
牛腩 500g（亦可使用牛腱或牛腿肉）
紅蘿蔔 100g
蘑菇 200g
培根 100g
無鹽奶油 20g
月桂葉 1片
麵粉 2大匙（牛肉裹粉、煨煮各一大匙）
紅酒 500ml（低單寧為佳）
蒜頭 8瓣（3瓣炒奶油蘑菇、5瓣爆香）
番茄泥 70g
砂糖 1大匙（亦可用蜂蜜）
蔬菜高湯 300ml
鹽 2茶匙
現磨胡椒粉 依個人喜好適量

奶油薯泥（4人份）

馬鈴薯 6顆（約500g）
水 200ml（蒸馬鈴薯用）
無鹽奶油 20g
鹽 1/4茶匙
新鮮巴西里 適量（裝飾用）

紅酒燉牛肉 料理步驟

在歐陸主要搭配馬鈴薯或麵包當配菜，而日本洋食屋多以薯泥或米飯佐【紅酒燉牛肉】。不管配馬鈴薯/麵包/米飯，倘若挑錯紅酒種類或牛肉部位，【紅酒燉牛肉】真的會變成一鍋酸澀又柴的難吃燉肉。

以下是我製作【紅酒燉牛肉】的料理重點技巧，只要抓住關鍵食材選擇秘訣，各位也能在家輕鬆煮一鍋味道精緻又吸睛的家常法式料理喔！

While Europeans like to eat boeuf bourguignon with potato and bread, one can also choose smashed potato or rice as side dish to go with boeuf bourguignon in most Japanese “Yoshoku” restaurants. ( Yoshoku refers to a style of Western-influenced cooking which originated during the Meiji Restoration. )

No matter how you like to have boeuf bourguignon, if you choose wrong wine/beef, it will taste sour and unlikely to chew. The followings are my cooking tips for preparing this delicate and fancy homemade French cuisine——boeuf bourguignon！

#1煎炒培根＆奶油蘑菇

用適量橄欖油均勻塗抹STAUB鑄鐵鍋內側後，加入培根碎（100g）煎炒至油脂被逼出來、培根變成粉紅色就撈起來放旁邊備用。

Smear the inner layer of STAUB Dutch oven with some olive oil, then sauté bacon bits(100g) till it turns pink, take bacon bits out and keep the grease in the STAUB Dutch oven.

再加入整顆蘑菇（200g）和蒜末（3瓣）用培根油脂稍微拌炒後，

再加無鹽奶油（20g）炒到奶油融化、盛起來放置一旁備用。

Use bacon grease to sauté mushroom(200g) and minced garlic(3 cloves) to taste, then add unsalted butter(20g) and keep stirring until butter melts. Pour out the mushrooms from STAUB Dutch oven and keep them in a plate.

#2 牛肉切厚塊裹粉煎

牛腩（500g）厚切成約2cm x 2cm厚度塊狀（如下圖），

均勻裹上麵粉（1大匙）、用鑄鐵鍋煎至每一面都上色、再盛起來放旁邊備用。

Dice beef flank(500g) into thick cubs（2cm x 2cm ）, dredge beef cubs with flour(1 table spoon) and deep fried until all facades appear golden color. Place all beef cubs in another plate for later.

#3 爆香炒紅蘿蔔＆番茄泥

鑄鐵鍋內加適量橄欖油，加入蒜末（5瓣）、培根碎（100g）和紅蔥頭碎末（1顆）爆香，

再加入番茄泥（70g）和削皮滾刀切塊的紅蘿蔔（100g）拌炒均勻。

Add some more olive oil in the STAUB Dutch oven, stir fry minced garlic(5 cloves), bacon bits(100g) and minces shallot(1) to taste, then sauté diced carrots(100g) and tomato puree(70g) evenly.

#4 加入紅酒、調味料燉煮60分鐘

於鑄鐵鍋中加入切成大塊的洋蔥（1顆）、月桂葉（1片）、紅酒（500ml）、蔬菜高湯（300ml）以及剛剛炒好的食材（蘑菇、牛肉塊），

大火煮滾後、加入鹽巴（2茶匙）、砂糖（1大匙）和麵粉（1大匙）攪拌均勻，

蓋鍋蓋轉小火燉煮60分鐘、熄火後蓋著鍋蓋悶煮20分鐘，絲綢滑順口感的【紅酒燉牛肉】就完成囉！

Add chopped onion (1), bay leaf (1), red wine (low tannin, 500ml), vegetable stock (300ml) and previously cooked ingredients ( mushrooms & beef cubs) into STAUB Dutch oven. Turn up the power and cook until boil, then add salt (2 tea spoon), sugar (1 table spoon), flour (1 table spoon) and blend nicely. Finally, turn down the power to low and simmer the boeuf bourguignon for 60 mins. After that, turn off the power and keep the lid on for another 20 mins to make create creamy, rich texture. And Voilà , the delicious boeuf bourguignon is done!

完美配菜 奶油薯泥

等待【紅酒燉牛肉】悶煮的時候，我會順便準備奶油薯泥作為配菜。

馬鈴薯（6顆）表皮洗乾淨、清除小芽後，放入『咕咕』電子鍋內鍋後，加水（200ml）啟用”steam”（蒸煮）模式、蒸40分鐘。

馬鈴薯蒸熟後，趁熱剝除馬鈴薯皮並壓成薯泥，在料理盆中加入無鹽奶油（20g）和鹽（1/4茶匙）拌勻，就完成囉。

While simmering the boeuf bourguignon, I’d like to make the most signature side dish: smashed potato to go with my boeuf bourguignon.

First, put clean potato (6, with skin) and water (200ml) in the CUCKOO rice cooker then set to “steam mode” for 40 mins. Then, smashed the potatoes in a big bowl,and add unsalted butter (20g) and salt (1/4 tea spoon) to create silky texture.

擺盤時建議先在盤子裡裝好紅酒燉牛肉，再用挖冰淇淋的杳勺挖一大球奶油薯泥放中間，最後再放裝飾用的新鮮巴西里。視覺效果滿分又無敵美味的【紅酒燉牛肉】就能華麗上桌啦！

Tips for food presentation!
First, place your boeuf bourguignon in a plate. Then use ice cream spoon to scoop smashed potato and place it in the center. Finally, garnish it with fresh parsley. The supreme and yummy boeuf bourguignon is ready to serve!

我非常喜歡利用STAUB鑄鐵鍋強大的蓄熱效果製作燉煮料理。除了省能源，也讓我能在等待時間順手收拾並清潔，維持『只有優雅沒有髒亂』的理想廚房。

通常我們家餐桌上【紅酒燉牛肉】第一餐都是配薯泥、第二餐則會依半獸人先生心情改以用紡錘麵包或米飯配著吃。

大鍋燉煮料理的真諦就是『再次加熱更美味』，沒吃完的【紅酒燉牛肉】很適合作為便當菜色，即使微波加熱也不會破壞口感，煮一次可以吃2~3餐，根本是懶人料理代表作，各位煮夫煮婦不妨試試看，包準你迷上這道簡單又有面子的法式經典家常菜！

歡迎來到米飛廚房筆記！移居荷蘭後一日三餐都須自己打理，如何用在地食材做出各種寵溺家人的料理，是我每天的起床動力，歡迎分享給喜愛料理的煮夫煮婦！