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Chinese beef stew with canned tomatoes and potato
Ingredients
Utensils
cutting board, knife, pot, colander, cast iron pot, spatula
Step 1/ 5
- 300 g beef
- 250 g waxy potatoes
- 1 onion
- 3 cloves garlic
- 2 slices ginger
- cutting board
- knife
Cut beef into 2-3 cm chunks (or use goulash beef), soak in cold water for 30 min.. Slice ginger. Roughly chop garlic, and quarter onion. Peel and roughly chop potatoes.
Step 2/ 5
- 1 scallion
- 1 tbsp Shaoxing wine
- pot
- colander
Rinse and drain beef, add to a pot with cold water with 2 slices of ginger and a knot of scallion. Add 1 tbsp Shaoxing wine. Bring to a boil, let simmer for 5 min.. Rinse and drain completely.
Step 3/ 5
- 2 tbsp vegetable oil
- 5 rock sugar
- 3 slices ginger
- 1 star anise
- 2 bay leaves
- 1 dried chili
- cast iron pot
- spatula
In cast iron pot, add vegetable oil. Add rock sugar, heat over medium-low heat, until the sugar melts. Then add beef, stir so the beef is coated. Then add onion, star anise, bay leaves, dried chilli, garlic and 3 slices ginger. Stir fry for approx 2 min..
Step 4/ 5
- 400 g canned diced tomatoes
- 1 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
Add canned diced tomatoes with light soy sauce, dark soy sauce, remaining shaoxing wine. At last, add potatoes. Stir everything to combine. Bring to a boil. Cover with lid and simmer over low heat for 45 min. to 1 hour. If the stew is too dry, add some boiling water.
Step 5/ 5
- scallion (for garnish)
- salt
- oyster sauce
When the stew is done, season with salt, or some oyster sauce to your liking. Garnish with scallion and serve with rice.
Enjoy your meal!
Tags
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