Beef Stew with Potatoes

Name: Beef Stew with Potatoes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound beef; 2 large potatoes potato; 2 carrot; Some ginger; Optional Cinnamon; Some shallot; Some Cooking Wine; Some star anise; Some salt

by lirourouchihuo

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Selected northern potatoes and southern Luxi cattle or vegetable cattle and carrots. Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron and other ingredients. Potatoes contain a lot of starch, protein and colloidal citric acid, lactic acid and potassium salts. Beef is sweet and flat, can nourish the spleen and stomach, replenish qi and blood, strengthen bones and muscles, and relieve thirst. There is a folk saying that "beef nourishes qi, and has the same effect as astragalus". Beef protein is twice as high as pork. The fat and cholesterol content is much lower. Potatoes with beef are very scientific foods, and they can be called the "right to everybody". "

Ingredients

1 pound Beef
2 large potatoes Potato
2 Carrot
Some Ginger
Optional Cinnamon
Some Shallot
Some Cooking Wine
Some Star Anise
Some Salt

Beef Stew with Potatoes

1. Ingredients preparation

2. Peel and wash potatoes, cut into pieces and soak in clean water, cut carrots into pieces; slice ginger, and cut green onions into sections.

3. Wash the beef, cut into chunks against the texture, blanch it in boiling water to remove bloody water and peculiar smells, pick up the drained water and set aside.

4. Heat 3 tablespoons of oil in a pot, saute ginger slices and green onions, add beef cubes and stir fry a few times, add 3 tablespoons of light soy sauce king, 1 tablespoon of cooking wine, and stir-fry over high heat for 2 minutes.

5. Pour 2 bowls of water into the pot, add star anise, cinnamon and bay leaves, cover and boil on high heat instead of low heat and simmer for 50 minutes. Then pour in potato cubes and carrots, stir well with beef, cover and simmer for 25 minutes.

6. Turn on high heat to collect the juice. When the soup in the pot becomes thick, add a tablespoon of salt, a little sugar to taste, and sprinkle some chopped green onions to serve.

7. If it is for babies, pregnant women, confinement and other special people, it is best to remove the spices such as star anise and cinnamon, and take the original beef flavor.

Tips:
1. Put a hawthorn, a piece of orange peel or a little tea when cooking, the beef is easy to rot; the stewed beef can better preserve the nutrients. 2. Coat the beef with mustard the night before cooking the old beef, rinse it with cold water the next day and boil it in the pot, add some wine and vinegar when cooking, so that the old beef is easy to boil after treatment, and the meat quality will change. Tender, beautiful in color, and delicious in aroma. 3. When braising beef, add a little potherb mustard, the meat is delicious. 4. Beef's fibrous tissue is thicker and more connective tissues. It should be cut crosswise to cut long fibers and not cut along the fibrous tissue, otherwise it will not only taste bad, but it will not chew. 5. Beef tends to turn black after being blown by the wind, and then deteriorate, so be careful to keep it.