Beef Stew with Tomatoes and Potatoes

Name: Beef Stew with Tomatoes and Potatoes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g beef; 4 small potato; 1 piece tomato; 1/2 teaspoon salt; 1 teaspoon Flour; 6 slices Mint leaf; 1 tbsp olive oil; 50ml Red wine; 1/2 piece carrot

by You Ma Food

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The all-match potato king is here again. This time let it be paired with beef and domestic red wine that my family can't consume. The whole method is a combination of Chinese and Western. I originally wanted to make Garderland tomato beef stew, and it came out with Chinese flavor. , Um, let’s talk about it in the end. Red wine that is not used to the taste of red wine should be used less. If you don’t like the taste of mint, you will not put mint at the end. This is almost the Chinese taste that everyone likes.

Ingredients

200g Beef
4 Small Potato
1 piece Tomato
1/2 teaspoon Salt

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1 teaspoon Flour

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6 slices Mint Leaf
1 tbsp Olive Oil
50ml Red Wine
1/2 piece Carrot

Beef Stew with Tomatoes and Potatoes

1. Rinse the beef with hot water

2. Cut into small pieces for later use

3. Peel the potatoes and cut into hob pieces, and cut the carrots into large round slices

4. Put olive oil in the wok and fry the beef for a few minutes

5. Stir-fry carrots and potatoes with remaining oil

6. Stir-fry until the potatoes are golden and slightly transparent

7. Add the diced tomatoes and stir fry evenly

8. Add water to the potatoes

9. Add red wine

10. Put beef cubes on top of potatoes

11. After the water is boiled, add 1 teaspoon of flour, turn to low heat and simmer for 40 minutes

12. After the soup is thickened, add salt and cook for 10 to 15 minutes

13. When the soup is almost dry, add mint to the pot. If you don’t like the cool taste of mint, don’t add it. Replace it with oyster sauce or MSG to make it a complete Chinese delicacy.