Tomato Beef Stew
Overview
People's thinking often has a fixed pattern, which is sometimes very difficult to change and often even impossible to realize, haha. I have always liked buying beef at a certain restaurant because the beef at this restaurant is often slaughtered on site, which gives people a sense of security. One day, I went to buy beef again. The beef didn't look very good. When I touched it again, it was ice. The boss said it was taken out of the cold storage. The cow was killed the night before. Mima felt bad. Suddenly, she thought of the night before. When we went home, we saw someone pulling a dead cow on the road... After that, it was often frozen beef, which made me not buy beef for a long time. Haha, why not change the place? People, sometimes I just can't turn a corner!
Tags
Ingredients
Steps
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Material diagram.
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Chinese spices, bay leaves and star anise.
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Cut the beef into large cubes and blanch it in water, add ginger and scallion cooking wine to the pot.
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When blanching the beef, you can wash the onions, tomatoes and potatoes, peel them and cut them into large pieces.
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Wash the blanched beef.
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Pour oil into the wok, add beef and fry to dry out the water. You can put some salt on the beef.
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Fry the onions until fragrant.
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Add the tomatoes and fry until mashed, without removing the meat from the pan.
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Change the pot when the tomatoes are all cooked. Heat water or stock, add potatoes,
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Add bay leaves and star anise, bring to a boil over high heat, then simmer over low heat for two hours.
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As it simmers, the soup will gradually thicken.
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Add basil before serving. Secondary seasoning is possible.
