Traditional Slow Cooker Beef

Name: Traditional Slow Cooker Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Tendons meat; Some potato; Some carrot; Some Red onion; Some Freshly ground black pepper; Some Dry red wine; Some Bay leaf; Some Broth; Some Red chili powder; Some garlic; Some pepper; Some olive oil; Some Li Pai Lin Yi Juice; Some Soy sauce; Some salt; Some Sugar

by Alvin's delicious kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This beef stew is a good dish to treat yourself if you have nothing to do at home on the weekend. If you are thinking about it, or are willing to give this dish the whole afternoon like me, you can do something you like while it’s simmering slowly, meat When the fragrance is overflowing, get up and try to see how soft or hard it is. More salt or some sugar. Don’t forget to cook white rice at the end. I often forget it. It would be a shame to see a pot of meat without white rice at that time~"

Traditional Slow Cooker Beef

1. Ingredients: • Beef Tendon • Potatoes • Carrots • Red Onions • Freshly Ground Black Pepper • Dry Red Wine • Bay Leaves • Stock • Red Chili Powder • Garlic • Chinese Pepper • Olive Oil • Li Paolin Worcestershire sauce • Soy sauce • Salt • Sugar

2. Add olive oil into the pot, fry the pepper and garlic cloves, take out the peppercorns, and set aside the garlic cloves.

3. Saute the onion chunks until the edges are caramelized.

4. Add the beef cubes and stir fry until slightly caramelized.

5. Then add the dry red wine for deglazing, then add the stock and various seasonings, and add 1/4 of the carrots and potatoes. You can choose to roast it slowly in the oven at 120 degrees or simmer on a low fire on the stove, until the muscles are smooth for about 2.5-3h.

6. When the meat is almost tender, open the lid and put in the remaining vegetables, then simmer for about 30-40 minutes. (Control the time, the potatoes and carrots will be delicious if they are tender and not rotten)