Beef stew with potatoes

Overview

I have experienced the lightness and sharpness of the nanocera knife before, and it can be said that it can be used in many places. This time I used it to make beef stew with carrots and potatoes, which can be said to have deepened my understanding of ceramic knives. It's lightweight and easy to use, and it's also antioxidant. It's definitely a treasure.

Tags

• hot dishes
• home cooking
• autumn recipes
• winter recipes
• lunch
• dinner
• beef
• cinnamon
• dried chili pepper
• light soy sauce
• oil
• old soy sauce
• potatoes
• soybean paste
• star anise
• carrot
• fragrant leaves
• ginger
• salt
• water

Ingredients

Steps

1. 1 First wash and peel the potatoes

   

2. 2 Then cut into pieces

   

3. 3 Peel the carrots in the same way. You can see that the skin is very thin

   

4. 4 Cut into pieces

   

5. 5 Wash and cut beef into pieces

   

6. 6 Blanch the beef with ginger and cooking wine and take it out (you can add some green onions if you have them)

   

7. 7 Prepare the spices

   

8. 8 Saute spices in cold oil in cold pot

   

9. 9 Add the blanched beef and pour in a little cooking wine

   

10. 10 Add dark soy sauce and soy sauce and stir-fry evenly

    

11. 11 Add a spoonful of soybean paste, add enough water, bring to a boil over high heat, then turn to low heat and simmer for about 1 hour. The time depends on the size of the meat.

    

12. 12 Add carrots and potatoes and stew together, add salt to taste and cook until fragrant