Halloween万圣节Father’s Day父亲节American美式
Beef Stew炖牛肉
A 6-serving recipe with a 165-minute beginner workflow, exact seasoning and visible checkpoints.牛肩肉与土豆、胡萝卜慢炖，等肉变软、汤汁浓郁，再盛进深碗里。
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
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cut 2 lb / 900 g beef chuck into 4-cm cubes and pat dry with paper towels. Dice 1 onion; slice 2 celery stalks and 3 carrots 1.5 cm thick. Cut 1 lb / 450 g potatoes into 3-cm cubes and keep in cold water. Measure 2 tbsp oil, 2 tbsp flour, 1 cup red wine (or 1 cup more broth), 4 cups low-sodium beef broth, 2 thyme sprigs, 1½ tsp fine salt and ½ tsp pepper.2磅/900克牛肩肉切4厘米块，用厨房纸擦干；1洋葱切丁，2芹菜茎和3胡萝卜切1.5厘米段；450克土豆切3厘米块泡冷水。量2大匙油、2大匙面粉、1杯红酒（或多1杯高汤）、4杯低钠牛肉汤、2枝百里香、1½小匙细盐、½小匙胡椒。
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。
Ingredients食材
- Beef chuck牛肩肉块2 lb磅
- Potato土豆1 lb磅
- Carrot胡萝卜3
- Onion洋葱1
- Celery芹菜2 stalks根
- Chicken broth鸡汤4 cups杯
- Red wine红酒1 cup杯
- Flour面粉2 tbsp大勺
- Fine salt细盐1.5 tsp小勺
- Black pepper黑胡椒0.5 tsp小勺
- Thyme百里香2 sprigs枝
- Neutral oil植物油2 tbsp大勺
Method做法
Pour 2 tbsp oil into a 5-quart Dutch oven.
5升铸铁锅里倒2大匙油。
The fat coats the pan and shimmers but doesn't smoke.油脂铺满锅底发亮，但不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Brown the beef in 2 batches, then move it to a clean bowl.
牛肉分两批下锅煎上色，煎好盛到干净碗里。
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 onion, celery, and carrots in the same pot.
就用这口锅，把洋葱、芹菜和胡萝卜炒一炒。
The onion turns translucent with soft edges, without blackening.洋葱半透明、边缘软了，但没发黑。
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。
Sprinkle in the flour and stir.
撒进面粉，翻炒。
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。
Pour in the wine and scrape the browned bits off the bottom.
倒入红酒，把锅底的焦香物刮起来。
The liquid has reduced by about half and smells less sharp.液体收掉约一半，酸冲味也淡了。
Common mistake & quick fix容易错在哪，怎么补救
If it reduces too far, add 2 tbsp water. Keep a steady simmer, not a hard boil.收过头就加2大匙水；保持小滚，不要大滚。
Return the beef to the pot with the broth, thyme, salt, and pepper, and bring to a boil.
牛肉放回锅里，加高汤、百里香、盐和胡椒，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 simmer gently, stirring every 20 minutes.
盖上盖子慢慢炖，每20分钟搅一下。
Small bubbles break gently across the surface.表面轻轻地冒着小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Drain the potatoes, add them, and simmer uncovered.
土豆沥干水加进去，不盖盖煮。
A fork slides into the largest piece with no resistance.叉子能轻松扎透最大的一块。
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。
Ladle into 6 bowls and serve.
分到6只碗里，端上桌。
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。
Potato土豆Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
- 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。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
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。
- 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。
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
5-liter Dutch oven, tongs, wooden spoon5升铸铁锅、夹子、木勺
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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