啤酒炆牛肋條 𝐵𝑒𝑒𝓇 𝐵𝑒𝑒𝒻

 啤酒炆牛肋條🍺 𝐵𝑒𝑒𝓇 𝐵𝑒𝑒𝒻

👶🏻分開煮咗個小朋友version! 主要分別就係無用啤酒，用水取代❣️佢勁鐘意用來撈飯！😗

▶️煮肉既啤酒想更好食可選用黑啤如Stout, Porter 或 Dark ale. 不過我屋企有罐普通light啤酒，同樣好味，高溫煮過後無酒精味，但留有特別的麥香味

▶️因為加入了麵粉去令到個汁濃厚，一定要用小火炆，期間要不時觀察留意，太大火會好易煮乾，牛湯我用citysuper一隻濃縮精華，味道天然好用 (材料圖紅色個包)

材料:

牛肋條 400-500g

洋蔥 一小個或半大個

車厘茄 8粒

蒜頭 3粒

甘荀 1條

薯仔 1-2小個

茄膏 2湯匙

牛油 2湯匙

啤酒 300ml

牛湯 300ml

麵粉 2湯匙

Bay Leaf 2片

糖 1湯匙

黑椒和鹽 適量

做法:

1) 牛肋條解凍後切成塊，加鹽和黑椒醃十分鐘，洋蔥切條，車厘茄切半，甘荀和薯仔切塊

2) 熱鍋下油，加入牛肋條用中火煎至2邊微微金黃，盛起備用

3) 同一個鍋中，(如太多油可倒一倒，不用洗) 用牛油細火炒香洋蔥，再加入蒜頭炒香，再加入車厘茄、甘荀和薯仔炒勻

4) 加入茄膏炒勻，再下麵粉拌勻，加入牛肋條，倒入牛湯、啤酒和Bay Leaf，大火煮滾後加入糖、鹽和黑椒，轉小火蓋上蓋炆1.5-2小時即可

Yummy beef beer stew

Ingredients:

Beef rib fingers 400-500g

Onion 1/2

Cherry tomato 8

Garlic 3cloves

Carrot 1

Potato 1 large

Tomato paste 2tbsp

Butter 2tbsp

Beer 300ml

Beef stock 300ml

Flour 2tbsp

Bay Leaf 2pieces

Sugar 1tbsp

Black pepper & salt to taste

How to:

1) Add black pepper and salt into beef, set aside for 10 mins, pan fry with oil until both side turn light golden brown, set aside

2) Peel and chop carrot, potato and onion

3) In the same pot, add butter, pan fry the garlic and onion for 3mins, then add in cherry tomato, carrot and potato!

4) add tomato paste, mix well, add flour, mix well, then add in beef, beef stock, beef and bay leaf. Bring to boil with high heat, add in sugar, salt and black pepper. Cover the lid and cook for 1.5-2 hours with low heat.

*Adding flour is for a thicken sauce, but please be mindful to boil with low heat, stir and monitor frequently to avoid the bottom got burnt*