京燕花园
～今天试试微甜葡萄酒zinfandel烧牛肉，配上番茄土豆胡萝卜，还有自家产的大枣儿～
原材料如上图：
～牛肉3-4 磅，切成2-3厘米块状
～3-4个大号西红柿，切成小丁
～红皮土豆2-3磅，切成2厘米见方的块
～胡萝卜一磅切成小块
～zinfandel微甜金粉黛酒半瓶
～橘子皮调味
～大红枣适量
～海盐，酱油，可乐半听，烧烤酱调料
1. 锅底放少许橄榄油，开大火，加入牛肉翻炒至四面变棕色
2.加入半瓶zinfandel酒，盖上锅盖，闷烧片刻，撇去浮沫
3.加入西红柿丁，和一两个橘子皮撕成小块，这些最后都会化在汤汁里，加少许盐改中火
4.一小时后加入酱油，盐适量，烧烤酱3勺，半听可乐调味
5.半小时后加入土豆块，胡萝卜块。我喜欢红土豆果实比较清爽紧密。
6.再过半小时，若需要再添加酱油盐调味。快出锅时最后十分钟加入冷冻红枣（如果是干枣，可以提前一些加）
先加的番茄帮助牛肉绵软，橘皮轻轻一碰就碎在汤里增添清香，微甜的金粉黛酒让汁水浓郁，后添的土豆胡萝卜和牛肉一起成熟，借用可乐，酒和烧烤酱的复杂味道让做出来的食品有层次感，尝尝吧！
去年大枣丰收了，做了酒枣，送人，剩下的冷冻，熬粥，这不，炖肉时也用上了
～～～～～～～～～～～～～～～～～～～～～～～～～～～～
你看过电影Julie&Julia吗？影片里小职员Julie不甘寂寞，开了美食博客，准备每天做一两份法国美食，为自己定下计划365天524个菜谱，学习烹饪大师Julia Child的方子。
让我想起多年前我常在电视里看到Julia Child讲解如何做饭，先生和我常常学她高扬的语调...她的声音真是让人过耳不忘。
影片里的Julia与丈夫在五十多年前来到法国，潜心学习法式烹调，并著书将正宗法式大餐教给美国主妇们。谁不是生活中一点一滴学出来的呢？
附上Julie & Julia 的法式炖牛肉菜谱，比我的复杂很多哟，有空您也试试吧！
Ingredients
2 large green leek leaves, (about 6 inches long)
1 bay leaf 1 stalk(s) celery 2 sprig(s) fresh parsley, with stems
3 sprig(s) fresh thyme
1 tangerine or orange peel
3 tablespoon(s) extra-virgin olive oil, divided
2 ounce(s) pancetta or bacon, cut into 1/2-inch pieces
3 pound(s) beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoon(s) kosher salt, divided
1/2 teaspoon(s) freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 clove(s) garlic, chopped
1 1/2 pound(s) carrots, sliced into 1-inch rounds
2 tablespoon(s) tomato paste
1 pound(s) button mushrooms, halved if small, quartered if large
1 bottle(s) (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup(s) chopped fresh parsley
Freshly grated zest of 1 tangerine, or orange
--------------------------------------------------------------------------------
Directions
1.Preheat oven to 250 degrees F.
2.To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
3.To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
4.Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
5.Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
6.Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
7.Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
8.Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
9.Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
