ビーフシチュー｜夕方食堂さんのレシピ書き起こし

Cut beef into bite-size pieces and season with salt and pepper.
Sprinkle 1 tablespoon of flour all over.

Cut the onion into wedges, and cut the carrot and potato into large chunks.
Wipe the mushrooms with kitchen paper, chop the stems finely, and cut the caps in half.

Put the pan on medium heat and fry the beef tendon for a while, and when the fat comes out, fry the sliced beef.
When the meat is cooked through, take it out.

Without washing the pan, add the butter and onions and fry.
Add the remaining 1 tablespoon flour and stir until softened.
Add the canned tomatoes and mix while crushing the tomatoes.
Add vegetable juice and enough water to cover the beef, carrots, mushrooms and ingredients from Step 3.

Add bay leaf, cover slightly and simmer over low heat for 1 hour.
After boiling, add (A) and simmer for an additional 30 minutes.

Drain the potatoes and place them in a heatproof bowl.
Cover with plastic wrap and heat in a 500W microwave for 3 minutes, then drain in a colander.

Mix the stewed stew and add 6 to complete.