Food · Recipe

Tomato Beef Stew

When you search stew on Google, the majority of the links, recipes, and pictures are beef stew. Looks like beef is totally a stew material. Today, I am sharing a Chinese beef stew recipe, which is perfect for colder weather.

This recipe is enough for 3-4 persons or 2 meals for 2 persons.

Let’s do some groceries first:

500-700 grams of beef (best with some fatty parts)

1 red Onion

1 big Tomato or 3 small ones

2 Potatoes

Spring onion

Ginger

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You will also need the following for flavoring:

Chinese rice wine (or half a glass of beer)

Light soy sauce

Dark soy sauce

Chinese spicy bean paste

Salt

Sugar

Cinnamon, star anise, bay leaf, Sichuan pepper (optional)

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Preparation and cooking:

First, cut the beef into 3-4cm pieces, and prepare to boil some water. Wait until the water is boiling, put the beef pieces in, add 1 tsp of rice wine (or half a glass of beer) with it. Wait until it is boiling again, and pour everything in a colander, flush it well.

Then cut the whole onion in thin slices, quartered the tomato, slice some ginger, and make a knot in the spring onion. Heat a pan with some cooking oil, first fry onions for about 2 minutes, add tomato to fry for 2 minutes. Until the onions and tomato get soft, add the beef into the pan, fry for about 5 minutes. Then, add 1 tsp of Chinese bean paste, 1 tsp of light soy sauce and 1 tbsp of sugar. Make sure the bean paste has evenly covered with the beef. Add hot water until it covers the ingredients in the pan, then add ginger and spring onion.

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If you do have the optional spices, you can also add them now. Bring the pan to boil and move it to a smaller fire to simmer for about 90 minutes.

Peel and cut potatoes into 3-4cm pieces, and put them in 30 minutes prior to serving, together with 1 tsp of dark soy sauce and some salt. Depends on how you like your potatoes, if you want them melting soft, then you can cook them for a bit longer.

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Last touch:

Turn on to the bigger fire 10 minutes before serving, so the sauce starts to thicken. Take the spring onions out.

 

Serving:

We normally eat it with noodle soup and add some coriander. But you can eat it with rice, bread or anything you like. It’s perfect for the next day as well!

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Hope you like the recipe, and stay warm!

 

xx

Ting

 

 

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