Name: 【tomato Beef Stew】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 100g Plate reinforcement; 600g tomato; 1 stage shallot; 3 slices ginger; 1 piece star anise; 3 slices Bay leaf; 1 tsp Fennel; 1 tsp pepper; 1 tsp salt; 15g crystal sugar; 45g ketchup; 20g beef noodles

【tomato Beef Stew】

by quenny

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

There are many Hui people living on the west side of the road, and all kinds of shops are basically "halal" signs. Usually we rarely go there, but if we buy beef, we will definitely go there.
There is a beef shop in the market over there, which sells fresh beef, steaming ones. According to the boss, their beef can be boiled directly in the pot without washing or soaking it when you buy it home. It is really good.
Therefore, occasionally I am greedy on weekends, strolling around, carrying two catties of beef home, and slowly simmering it over a small fire. It is very delicious~

material:
Ingredients: 500g beef, 100g ribs, 600g tomatoes
Ingredients: 1 scallion, 3 slices of ginger, 1 star anise, 3 slices of bay leaves, 1 teaspoon of cumin, 1 teaspoon of Chinese pepper Seasoning: 1 teaspoon of salt, 15g rock sugar, 45g tomato sauce, 20g beef powder"

【tomato Beef Stew】

1. Prepare fresh beef and plate tendons

2. Soak the ribs in boiling water for half an hour

3. Cut tomatoes into pieces and set aside

4. Prepare all the spices you need

5. Put it in the spice bag and set aside

6. Cut beef into mahjong pieces

7. Put the beef cubes in the pot, add enough cold water, and heat up on high heat

8. Waiting for a lot of foam to float

9. Use a spoon to skim off the scum

10. Take the soaked ribs and cut into small pieces

11. Pour into the pot

12. Add the spice bag

13. Pour beef powder

14. Stir and bring to a boil, cover, simmer for 1.5~2 hours

15. Cook until the beef is soft and rotten, add salt

16. Add rock sugar

17. Pour tomatoes

18. Add tomato sauce

19. Stir well and continue to simmer for about 10 minutes

Tips:
1. Beef stew needs to be blanched in a pot under cold water;
2. Salt should be added to seasoning after the beef is basically simmered, otherwise the beef will not become soft;