ビーフシチュー｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Cut the onions into thin slices.
Crush the garlic with the belly of a kitchen knife, peel it, remove the sprouts, and chop it roughly.
Cut the mushrooms into 4 equal parts, leaving the axis.

Cut the meat into large bite-sized pieces.
After cutting, season with salt and pepper and knead.
After kneading, add the cake flour and let it blend well.

Sprinkle olive oil in a frying pan.
Arrange the meat and cook over high heat.
Once you have a burn, take it out.

In a frying pan with roasted meat, add butter, onions and salt and fry.
After salting the onions, add the garlic and fry well.

When the onions turn amber, return the meat to the frying pan.
Add a little more seasoning (A), salt and black pepper.
Boil for about 30 minutes while removing the acidity of the wine without the lid.

Add an appropriate amount of butter, mushrooms and salt and saute until the butter is inhaled.

Stew the stew for 20 to 25 minutes, add sugar, cover it, and simmer for another 20 to 25 minutes on low medium heat.
After boiling for about 20 minutes, add water while adjusting to the extent that it does not lose its thickness to prevent burning.

Add sautéed mushrooms and butter.
Melt the butter, cover and simmer for another 20 minutes to complete.
After serving on a plate, sprinkle with fresh cream and parsley if you like.