After pouring the red wine into the pot, Lin Yuan added the previously prepared broth.
Since red wine is still alcohol, using too much can cause inebriation, so Lin Yuan only added a bit for flavor, substituting the rest with broth.
To prevent the broth from overpowering the beef, the soup was made from beef shank bones, giving it a rich flavor.
After adding the broth, she also put the previously seared beef into the pot, followed by tomato paste and, of course, some spices like cinnamon for seasoning.
Cinnamon and dried tangerine peel are actually Chinese herbs; Lin Yuan seldom used them in dishes before, but for soups, it's better to include them.
Once these ingredients were in the pot, the fragrance of the beef wafted out, especially the seared beef chunks. Even without seeing the greasy sheen on the surface of the meat, the aroma alone and imagining that tempting scene provoked everyone's appetite.
