Beef Stew with Potatoes

Name: Beef Stew with Potatoes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Beef Brisket; 1 piece potato; 1 piece carrot; 15g shallot; 3 cloves garlic; 1 Bay leaf; 1 piece Cinnamon; 2 pcs star anise; A large crystal sugar; 1 piece Fermented bean curd (white); 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 1/2 teaspoon salt

by Big tomato

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Beef and potatoes can be said to be a perfect match. When you go out to eat, restaurants tend to focus on stewing the beef until tender, but ignore the potatoes. I think the success of this dish depends largely on the taste of the potatoes. One bite The glutinous soft potatoes with a piece of tender beef are really delicious! The point is that the beef broth is full of the aroma of mashed potatoes, and the bibimbap is excellent!
Beef has high protein content and low fat content. It is an excellent product for strengthening bones. Even potatoes and carrots are home-made raw materials, but they are rich in nutrients. The three collide, which is both delicious and nutritious! Friends who are afraid of getting fat and want to eat meat, come and try it. It is healthier to eat by yourself!

Beef Stew with Potatoes

1. Preparation: Soak and wash the beef in cold water in advance, cut into moderately sized pieces, cut a part of green onions into sections, and 3 slices of ginger

2. Beef in a pot under cold water, add green onion, ginger slices, cooking wine, and cook

3. Use a spoon to clean it until the blood of the beef is boiled

4. Remove the beef, rinse with hot water, drain and set aside; prepare shallots, garlic slices, 1 bay leaf, 2 star anises, and 1 rock sugar

5. Heat oil in a pan, add shallots and garlic, sauté fragrant, add beef and stir fry for 2 minutes

6. Add seasoning: bay leaf, star anise, cinnamon

7. Pour in hot water, add more beef at the end (the potatoes and carrots absorb water at the back), add 2 spoons of light soy sauce, half a spoon of soy sauce, 1 spoon of cooking wine, and 1 rock sugar (Students who like spicy flavor can add 1-2 Dried chili)

8. Add 1 piece of fermented bean curd, after the high heat boils, close the lid, turn to medium and low heat and simmer for 1 hour and 15 minutes

9. When stewing beef, wash potatoes and carrots, peel them, and cut them into small pieces (about the size of beef)

10. In another pan, after the oil is hot, add the potatoes and stir-fry until transparent

11. Add the carrots and stir fry for two minutes

12. Put the fried potatoes and carrots out and set aside

13. After the beef is simmered for 1 hour and 15 minutes, add the fried potatoes and carrots, sprinkle with a little salt to taste (you can taste the saltiness), cover the lid and continue to simmer for 30 minutes

14. The soup is almost harvested, the beef and potatoes are already soft and rotten, and the fragrant beef stew with potatoes is out of the pot!

Tips:
1. The potatoes and carrots will be more fragrant if they are stir-fried first, and the potatoes will have a better taste~
2. Beef is well cooked when it can be easily pierced with chopsticks. After the beef and potatoes are soft and rotten, the amount of soup is controlled according to your own preferences. Turn off the heat. If you like more soup, you can add a little more water at the beginning. Pay attention Soy sauce, cooking wine, salt, etc. should also be appropriately increased