MATERIAL:
\n– 500g Lean shoulder beef
\n– 30g Cooking Oil
\n– 50g Bacon
\n– 60g Boaro onion
\n– 40g Minced garlic
\n– 70g Carrot baby
\n– 30g Small pickled onions
\n– 45g Tomato sauce
\n– 90ml Red Wine
\n– 250g Beef \/ Vegetable Broth
\n– 2 leaves of Nguyet cinnamon
\n– 5g Thyme
\n– 10g Flour
\n– 25g Butter
\n– 50g Fatty mushrooms
\n– 7g Salt, pepper
\n– 1 slice of Sourdough \/ Baguette bread
\n– 5g Pumpkin \/ Parsley<\/p>\n
RECIPE:
\n– 60g boaro onion ‘s chopped, sliced \u200b\u200b70g baby carrot in half, chopped 50g smoked bacon. Cut 500g of lean shoulder beef into square pieces.
\n– Put 25g butter in the pan, 10g flour, mix the mixture well. This mixture when poured into the stew pot will make the water thicken.
\n– Put cooking oil in the pot, add the bacon, add the beef, stir well. Add onions with boaro, baby carrot and 50g of chili, 40g minced garlic, 5g of thyme, 1 basil, 30g of pickled onion, 45g of tomato sauce, pepper, salt, stirring continuously. Add 90 ml of red wine, 250g of beef broth, stir the mixture and add the flour and butter mixture, then skim the foam. Stew over low heat for 2 hours 30 minutes. Finished dish, served with bread.<\/p>\n