Good Lifestyle

Each culture has its pot versionroast, this incredible slow amalgamation cooked tomeat and pieces of vegetables and tasty broth. When it comes to choosing the best rendering, we have to deal with Julia Child, who believed that the french Burgundy beef was the best roast of the world's pot. Here is an easy and healthy version to face the roast of French pot.

Nutrition:500 calories, 12 g of grease (4 g saturated), 640 mg of sodium

Serve 4

You will need

2 bacon bands, cut into 1/2 "pieces
1/4 cup of flour
Black salt and pepper
2 lb roasted chuck, excess fat removed, cut into pieces of 1 "
1/2 bottle of dry red wine
2 cups of beef broth with low sodium
2 tablespoons of tomato pulp
2 bay leaves
2 cups onions frozen pearls
1/2 LB Mushrooms, Removed Rods
1 cup of frozen peas

How to do it

1. Preheat a large stove or anti-adhesive jumper over medium-high heat.
2. Cook the bacon until the fat is rendered and the bacon is clear.
3. Remove the bacon with a slit spoon and drain on paper towels; put aside. Leave the pan on the heat.
4. Combine the flour and a lot of salt and pepper in a sealeable plastic bag.
5. Working in batches, add the beef and shake until the pieces are slightly covered; Remove the beef from the bag and shake the excess flour.
6. Add the pieces to the hot pan and cook until all sides are golden.
7. Remove the beef and add to asmooker.
8. When all the beef has been browned, add 1 cup of wine to the hot pan and scratch brown bits from the bottom with a wooden spoon.
9. Pour the beef, as well as the rest of the wine, the tomato paste, the leaves of the bay and pieces of bacon.
10. Adjust the slow-temperature slower and cook for 4 hours until the beef is tender and falls into pieces with a pressure of a fork.
11. Over the last 30 minutes of cooking, add the onions of pearls and fungi. Just before serving, add peas and simmer for a few minutes to cook. Discard the leaves of the bay.
12. Serve the stew by itself or on mashed potatoes or buttered egg noodles
    With a good ladle from the baking broth.

Eat

Stellar sauces

You have everything you need to make an incredible sauce just in the slow cooker. Lauche 3 or 4 cups of the value of the deeply tasty beef broth in a saucepan. Place a high heat and cook for 7 to 10 minutes until the sauce reduces about 75%, enough to cling to the back of a spoon. Add a tap of cold butter and stir to incorporate. Do this for any braised or slow dish and your loved ones think you go to culinary school during your free time.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!