Beef Stew with Curry Potatoes
1.
Prepare the ingredients.
2.
Put the beef in a basin soaked in bleeding water and clean it.
3.
Cut into small pieces or strips across the fiber lines.
4.
Wash the potatoes and carrots. Peel and slice the carrots. Use the two potatoes in two times. Take one peeled and cut into pieces, and the other is set aside.
5.
Drain the beef, put the beef in the pan after the oil is hot, and stir-fry evenly over high heat.
6.
Stir-fried beef discolors.
7.
Put in potatoes and carrots.
8.
Stir-fry evenly until the color changes.
9.
Put the fried potatoes, carrots and beef into the saucepan. (I use a rice cooker. I can use whatever pot I am used to using for stewing meat, or I can stew it directly in the wok.)
10.
Add enough boiling water, and put 25 grams of curry cubes first.
11.
Simmer for about an hour and a half, the potatoes and carrots are almost simmered, and the soup begins to thicken.
12.
Peel and cut another potato into the pot.
13.
Add appropriate amount of salt, then add 25 grams of curry cubes, stir evenly and be careful not to paste the bottom of the pot, and simmer for about half an hour, until the potato noodles and beef are tender and ready to be out of the pot.
Tips:
1. Put the potatoes in two places, you can boil thick soup, and you can eat lumpy potatoes.
2. Put the curry in two batches, the first one can penetrate into the beef and potatoes, and the second one can make the curry more fragrant.
3. It saves time to stew with a pressure cooker.
4. If the pot used is prone to stickiness, observe more in the middle of the stew, and stir if necessary to prevent it from sticking.
5. Potatoes are high in calories, so the amount of rice should be appropriately reduced when eating this dish.
