服务：6 to 8
What makes this traditional beef stew a little different is the way it’s cooked. Instead of the gentle heat often associated with braises, a very hot oven cooks the meat more quickly yet still delivers rich, succulent results. The key to the success of this stew is to keep the meat moist using a heavy-based pot with a tight-fitting lid made with heavy-duty foil.
将架子调节到烤箱的下部（但不是底部），然后将烤箱加热到450°F。
用纸巾拍干牛肉，修剪任何厚厚的脂肪，然后切成1英寸的立方体。用盐和胡椒粉慷慨地调味。加热2汤匙。直径为9至10英寸的重型荷兰烤箱中，用中高温的油中的油。一旦油非常热，请加入四分之一的牛肉块，注意不要挤锅。将牛肉烧焦，直到两侧形成令人印象深刻的深棕色外壳，8至10分钟。将牛肉转移到碗中，然后分批将剩余的牛肉烤，如果需要，在锅中添加更多油。可以使锅底变暗是可以的，但是如果闻起来像燃烧，那就降低热量。将所有烤牛肉放在碗里。
将热量降低到中等，然后将洋葱和大蒜加入空锅中，再加上1汤匙。如果锅干燥，则油。煮，经常搅拌，直到变软约5分钟。
Add the bay leaves and thyme and continue to cook, stirring, until fragrant, 30 seconds to a minute. Season with salt and pepper. Stir in the flour and then the red wine and 2 cups water. Return the beef and any accumulated juices back into the pot.
Lay a large sheet of heavy-duty foil over the pot and, using a potholder or a thick towel, press it down in the center so that it almost touches the stew. Crimp the foil around the pot’s rim for a tight seal. Cover snugly with the pot’s lid. Turn the burner to medium high until you hear the juices bubble. Put the pot in the oven and cook for 1 hour. Check the stew: If the meat is fork-tender, it’s done; if not, cook for another 15 minutes, adding a little more water to the pan if it looks dry.
同时，在一个单独的大炒锅中，加热足够的油以覆盖锅底。用中火炒胡萝卜和萝卜，直到嫩约15分钟。（或者，您可以蒸蔬菜。）加入土豆（如果使用）并轻轻褐色。加入解冻的豌豆，煮至温暖。
从烤箱中取出锅，小心地取出箔纸，然后搅拌煮熟的蔬菜。记住锅和盖很热，再次用箔和盖子盖住。静置，使肉休息，蔬菜与炖肉结婚，约15分钟。准备食用后，炖汁可能需要变薄才能达到薄薄的肉汁质地。如果是这样，请尽可能地将水（1/4杯）搅拌。盐和胡椒调味。如有必要，请轻轻加热，并与欧芹一起食用。
将蔬菜加倍至6杯。
Made day before. Used Italian seasoning suggestion and wine/tomatoes stewing liquid. Some sticking to pot but found time recommended too short time in oven (1 1/2 hours ) left some meat tough. next day I took out meal from refrigerator and heated at 400 degrees and for another hour (added water to cover meet and create more sauce. Put over egg noodles. Served veggies as a side. Will make again.
味道很棒!所以我有t我炖牛肉o cook this for 3 hours for it to break down, and adding water as it goes. I did potatoes, carrots and cabbage and sautéed those for over 20 minutes. Served with fresh crusty bread and LOTS of butter :)
I made this as written. I had to bin it. Fortunately only the sides of my favourite pot burned. I cooked it to the right temperature and the right time, and my oven is reliable, but there was almost no liquid when I took it out. I tried rescuing it, but it was tasteless. I usually rely on Fine Cooking recipes as well as the reviews, but this was a disappointment.
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