The recipe for stewing beef in red wine

Health benefits

Beef: tonifying the spleen and stomach, strengthening muscles and bones, and nourishing qi and blood

Tomatoes: promoting blood circulation and removing blood stasis

Carrots: invigorating the spleen

Ingredients

500g beef

1 tomato (large)

1 carrot

1 pinch of Sichuan peppercorns

Ginger 2 slices

Scallion half root

One octagonal piece

Red wine 200ml

A little vinegar

Pepper in moderation

Moderate amount of oil

Moderate amount of salt

Moderate amount of clean water

The method of stewing beef with wine

1. Prepare ingredients: Cut beef into pieces, blanch to remove blood, cut tomatoes and carrots into pieces, cut scallions into sections, and slice ginger.

2. Pour 100 milliliters of red wine into the beef, then add pepper and a little salt to marinate for more than half an hour.

3. Heat an appropriate amount of oil in the pot until five layers hot, then add Sichuan peppercorns. Squeeze out the fragrance and discard.

4. Add scallions and ginger to burst out the aroma.

5. Add marinated beef and stir fry until it turns white and discolored, then add a little vinegar and stir fry evenly.

6. Add 100 milliliters of red wine, add water to cover the ingredients, add star anise and bring to a boil over high heat, then simmer on low heat for one hour.

7. Add tomatoes and carrots and continue simmering for half an hour.

8. Add an appropriate amount of salt and sprinkle with scallions or cilantro.

9. Finished product drawings.

Tips

It is best to choose beef brisket and avoid driving for a short period of time after consumption.

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