Cut the beef into pieces about the size of mahjong tiles. Add half a teaspoon of salt and some white pepper. Knead and let stand for half an hour. After the blood precipitation, wash and dry, sprinkle in a handful of flour and stir well. Slice celery, onion, tomato, carrot and chopped garlic.
Preheat the cast-iron skillet, add olive oil over medium heat, add beef and stir-fry until lightly browned, then remove and set aside. In a hot wok, add 10 grams of butter. When melted, add minced garlic and saute until fragrant. Add celery and onion and saute until discolored.
When the pan is boiling, add the tomatoes, tomato paste, bay leaves, salt and black pepper. Bring to a boil and simmer for 1 hour.
Add the carrots and simmer for 20 minutes.
Add the spices and stir well. Reduce the juice to thicken over medium-high heat.
Well, you have a lot of work to do. Well, you have a lot to do.
Beef and red wine is the soul of this dish, red wine must not use bad, the better, the better ~