Beef Stew with Carrots and Potatoes
1.
Wash and peel the potatoes first
2.
Then cut into pieces
3.
Carrots are also peeled, you can see that the skin is very thin
4.
Diced
5.
Wash beef and cut into pieces
6.
Boil the beef with ginger and cooking wine and remove it (if you have green onions, you can add some green onions)
7.
Prepare the spices
8.
Stir fragrant spices in cold pan with cold oil
9.
Add blanched beef and drizzle in a little cooking wine
10.
Add dark soy sauce and soy sauce, stir and stir well
11.
Add a spoonful of soybean paste, add enough water, turn to a low heat and cook for about 1 hour after the high heat is boiled. The time is determined by the size of the meat
12.
Add carrots and potatoes to a stew, add salt to season and cook for flavor. At this time, you will find that the potatoes have not been soaked and have not changed color, and the anti-oxidation effect of the ceramic knife is clearly reflected.
Tips:
When stewing beef, the time can be adjusted flexibly according to the size of your meat.
Add potatoes and carrots later to prevent the stew from being too soft and rotten. Add seasoning later.
