Christmas圣诞New Year新年French法式
Beef Bourguignon勃艮第红酒炖牛肉
A 6-serving recipe with a 200-minute beginner workflow, exact seasoning and visible checkpoints.牛肩肉配培根、红酒和蔬菜慢炖，耐心等肉软透，再享用浓厚的炖汁。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
Cut 3 lb / 1.4 kg beef chuck into 5-cm cubes; pat very dry and season with 1½ tsp fine salt and ½ tsp pepper. Chop 6 bacon slices to 1 cm. Slice 3 carrots 1.5 cm thick; dice 1 onion; mince 3 garlic cloves; quarter 12 oz / 340 g mushrooms. Measure 2 tbsp tomato paste, 2 tbsp flour, 3 cups dry red wine, 2 cups low-sodium beef broth, 4 thyme sprigs, 2 bay leaves and 1 tbsp butter. Use a 6-liter oven-safe Dutch oven with lid.1.4公斤牛肩肉切5厘米块，彻底擦干，撒1½小匙细盐和½小匙胡椒。6片培根切1厘米；3胡萝卜切1.5厘米片；1洋葱切丁；3瓣蒜切末；340克蘑菇切四瓣。量2大匙番茄膏、2大匙面粉、3杯干红、2杯低钠牛肉汤、4枝百里香、2片月桂叶、1大匙黄油。用可进烤箱6升带盖铸铁锅。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Beef chuck牛肩肉块3 lb磅
- Bacon培根6 slices片
- Red wine红酒3 cups杯
- Chicken broth鸡汤2 cups杯
- Carrot胡萝卜3
- Onion洋葱1
- Mushrooms蘑菇12 oz盎司
- Garlic大蒜3 cloves瓣
- Tomato paste番茄膏2 tbsp大勺
- Flour面粉2 tbsp大勺
- Thyme百里香4 sprigs枝
- Bay leaves香叶2
- Fine salt细盐1.5 tsp小勺
- Black pepper黑胡椒0.5 tsp小勺
- Butter黄油1 tbsp大勺
Method做法
Set a rack in the middle of the oven and preheat to 325°F (165°C).
烤架放到烤箱中层，预热到325°F (165°C)。
The oven's preheat light or beep confirms it's at temperature.预热灯亮起或提示音响，说明温度到了。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Crisp the bacon in the Dutch oven, then lift it onto paper towels.
用炖锅把培根煎脆，捞出来摊在厨房纸上。
The bacon is crisp, and most of the fat has rendered out.培根发脆，锅里大部分油都逼出来了。
Common mistake & quick fix容易错在哪，怎么补救
Fat spatters: keep your face back and lower the heat if it smokes. Drain on paper towel.油会溅，脸离远些；冒烟就调小火；放厨房纸上吸油。
Brown the beef in the bacon fat in 3 batches, moving each batch to a clean bowl.
就着锅里的培根油，把牛肉分三批煎上色，每批煎好挪到干净碗里。
The pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，而且很容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Cook the carrots and onion in the same pot.
就用这口锅，把胡萝卜和洋葱炒一炒。
The onion turns translucent with soft edges, without blackening.洋葱变成半透明，边儿软了，但没炒黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Stir in the garlic and tomato paste.
把蒜和番茄膏拌进去。
The garlic smells fragrant and is pale gold at most.蒜出香味，最多浅金色。
Common mistake & quick fix容易错在哪，怎么补救
Brown garlic tastes bitter: take the pan off heat, wipe it and restart with fresh garlic.蒜变褐会苦：离火擦锅，换新蒜重来。
Sprinkle in the flour and stir.
撒上面粉，翻炒均匀。
The paste bubbles and smells like toast, still pale.面糊冒泡，有烤面包的香味，颜色还是浅的。
Common mistake & quick fix容易错在哪，怎么补救
If it darkens, lower the heat.变深就调小火。
Return the beef and bacon to the pot, add the wine, broth, thyme, and bay leaves, scrape up the browned bits, and bring to a boil.
牛肉和培根倒回锅里，加酒、高汤、百里香和月桂叶，把锅底的焦渣刮起来，煮开。
Bubbles rise steadily around the pieces.食材周围稳定地冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If boiling over, lower heat; keep enough water to cover the pieces by 2 cm.溢锅就调小火，水保持高于食材2厘米。
Cover and braise in the oven.
盖上盖子，放进烤箱焖。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Brown the mushrooms in butter in a skillet.
平底锅里放黄油，把蘑菇煎上色。
The pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，而且很容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Stir the mushrooms into the stew, fish out the thyme stems and bay leaves, and simmer uncovered on the stove.
蘑菇拌进炖锅里，捞出百里香梗和月桂叶，在炉上开盖小火煮。
The sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划过的线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Ladle into 6 bowls and serve.
分到6只碗里，趁热上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Beef chuck牛肩肉块Iron and B12 rich. Chuck for braises, sirloin for quick cooking; marbling = flavor.富含铁和B12。炖选肩肉，快炒选西冷；有雪花纹更香。
- Bacon培根
Adds smoke and salt—use a little as seasoning. Start in a cold pan to render evenly.提烟熏和咸香，少量当调味。冷锅下锅，油脂慢慢逼出。
Red wine红酒Use a dry red you'd drink (Merlot, Cabernet) for braises; simmer to cook off the alcohol.炖肉用可直接饮用的干红（梅洛、赤霞珠）；小火煮掉酒精。
- Chicken broth鸡汤
Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Mushrooms蘑菇Umami and B vitamins. Wipe, don't soak; give them space in the pan to brown.鲜味足，含B族维生素。擦净别泡水；锅里别挤，才能煎上色。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
6-liter oven-safe Dutch oven, skillet, tongs, oven mitts6升可进烤箱铸铁锅、平底锅、夹子、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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