今度はビーフシチューじゃなくてこれ｜牛肉のポット・ローストの作り方

🥩A classic American beef pot roast, cooked slowly on the stovetop. By slowly cooking over low heat without using an oven, the beef becomes fall-off tender and the flavor is fully infused into the sauce. ❄️A warm and satisfying stew that's perfect for relaxing on a cold day. 🍽The beef is so tender you won't need a knife to cut it, and the sauce is rich. It pairs perfectly with mashed potatoes, rice, or short pasta. Watch how to make mashed potatoes here👇 The amount of milk varies, but 100ml is best. "How to Make Authentic Irish Guinness Beef Stew"    • 一番好きだった母国の味｜本場アイルランドのギネスビーフシチューの作り方   A list of my favorite tools👀 🍳 Nonstick frying pan - https://amzn.to/4oLaYbS 🧀 Microplane grater - https://amzn.to/3UAre1B 🔥 Gas stove - https://amzn.to/3FJSXJf 🫙 Hand blender - https://amzn.to/3y6CZVT 🌡️ Cooking thermometer - https://amzn.to/3MvppiI 🥛 Measuring cup - https://amzn.to/3Eb9HIW 🥄 Rubber spatula - https://amzn.to/4j8I0iQ *The Amazon URL listed in the description is an affiliate link. 【🍲Ingredients (Serves 4-6)】 800g beef round (moderately fatty) 2 onions (diced) 2 carrots (chopped) 3 cloves garlic (crushed) 2 tablespoons (2 packages) tomato paste 2 tablespoons (18g) plain flour Salt and pepper to taste 2 tablespoons vegetable oil 400ml water 1 teaspoon chicken consommé 1 package beef stock 1 tablespoon Worcestershire sauce 150ml red wine 1 bay leaf 1 teaspoon dried thyme 📝【Procedure】 1. Thoroughly wipe the surface of the beef round (800g) with kitchen paper. 2. Sprinkle salt generously all over the beef. Marinate overnight if you have time, or at room temperature for about 30 minutes if not. 3. Peel and dice 2 onions. 4. Peel 2 carrots and chop into bite-sized pieces. 5. Lightly crush 3 garlic cloves with the flat side of a knife and remove the skin. 6. Place a frying pan over medium-high heat and add 2 tablespoons of oil. Add the beef and cook for 2-3 minutes on each side, until well browned on all sides (it's okay not to cook it all the way through). Once browned, remove the beef and set aside on a tray or similar. 7. Reduce the heat to medium, add the onion to the same frying pan, sprinkle with a pinch of salt and fry for about 5 minutes. Scrape up any flavor from the bottom of the pan. 8. Once the onion has softened, transfer to a pot for stewing. Place the pot over medium heat, add the garlic and stir-fry for 2 minutes until fragrant. 9. Add 2 packets of tomato paste and stir-fry for 1 minute to bring to a fragrant aroma. 10. Add 2 tablespoons (18g) of plain flour and cook for 1 minute, stirring well. 11. Add 150ml of red wine and bring to a boil, scraping down the bottom. 12. Reduce the heat and simmer for 5 minutes to evaporate the alcohol. 13. Add 1 packet of beef stock, 1 tablespoon of Worcestershire sauce, and 400ml of water and mix well. 14. Add 1 teaspoon of chicken consommé, 1 teaspoon of dried thyme, and 1 bay leaf and return to a boil. 15. Return the carrots and beef, along with any juices that have released while resting, to the pot. 16. Cover, reduce the heat to low, and simmer gently for 2 to 2.5 hours. Turn the beef over every 30 minutes and check the moisture level. 17. Turn off the heat and let it rest for 15 minutes. Place the mashed potatoes on a plate and top with the beef, crumbling it with tongs. Serve with carrots and a generous amount of sauce. 🥔 [Mashed Potatoes] 600g potatoes 100ml milk 50g unsalted butter Salt to taste 📝 [Instructions] 1. Peel and cut 600g Danshaku potatoes in half. 2. Boil in cold water and add a pinch of salt. 3. Bring to a boil and boil for about 15 minutes, or until tender and fork-tender. 4. Drain the boiled potatoes and steam in a colander for 5 minutes. 5. Mash with a potato masher until smooth and return to the pot. Heat over low heat and gradually add 180ml of warm milk while stirring. 6. Add 50g of cold, diced unsalted butter and mix thoroughly. 0:00 Introduction 0:20 Meat and Vegetable Preparation 2:29 Browning the Meat 3:48 Making the Braising Liquid 6:34 Simmering the Pot Roast 8:01 Finishing