Name: Beef Stew with Carrots
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Beef Brisket; 200g carrot; 15ml oil; 15g onion; 2 tablespoons Red Soybean Paste; 2 pcs star anise; 30ml Cooking Wine; 1 piece parsley; 4 slices Sliced ginger; 1 tablespoon Sugar

Beef Stew with Carrots

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Beef served in cold winter has the effect of warming the stomach, so beef is a good product for cold winter. This dish overturns the previous practice of braising and sweetness. Using red bean paste as a seasoning, the taste is very good, and the spicy taste is very suitable for this. The cold season.

Beef Stew with Carrots

1. Cut the sirloin into pieces and soak in clean blood water, then wash and pick up, wash the carrots

2. Prepare seasonings (onion, coriander, ginger slices, star anise, red bean paste)

3. First blanch the sirloin in a pot under cold water and then pick it up

4. Add bottom oil to the pot

5. Put onions, ginger slices and star anise in warm oil and sauté

6. Add the bean paste and sauté

7. Add beef and stir-fry until it is covered with sauce

8. Add cooking wine along the side of the pot and stir fry evenly

9. Add boiling water, the amount of water and the ingredients are equal

10. Pour all into the electric pressure cooker and press for 35 minutes

11. Peel the carrots and cut into hob pieces

12. Wait until the exhaust is turned on and add carrot pieces

13. Try the taste and add salt to adjust the taste

14. Add sugar, cover and press for 8 minutes, then sprinkle with chopped coriander and serve

Tips:
1. Adding white sugar to the bean paste seasoning dish at the end can neutralize the salty and spicy taste, and the taste will be more delicious;
2. Vegetables cooked in a pressure cooker evaporate very little, so the amount of water should not be increased.