Beef Stew with Herbs and Vegetables ♥ Beef Stew 7

Overview

I often wonder what the flavor of stewed parsley is? I didn’t expect to fall in love with it as soon as I tried it. It's soft and chewy and effortless. The beef soup is full of aroma, and the soup base adds a layer of warm grassy aroma.

Tags

• hot dishes
• soup
• bay leaf
• beef ribs
• cooking wine
• onions
• parsley
• rock sugar
• carrot
• garlic
• peppercorns
• sea salt

Ingredients

Steps

1. 1 Shui Gunchuan blanched beef ribs with blood-removing water

   

2. 2 Let cool and cut into small pieces

   

3. 3 Peel the carrots and cut into small pieces, cut the celery into small pieces; chop the onion, smash the garlic and mince it

   

4. 4 Fry the onions over low heat until translucent, add the minced garlic and stir-fry until fragrant

   

5. 5 Add celery and carrots and stir-fry

   

6. 6 Put bay leaves and peppercorns into the strainer

   

7. 7 Add rice wine, rock sugar, beef cubes and water until all ingredients are covered. Bring to a boil over high heat and then simmer over low heat for 40 minutes

   

8. 8 Add salt to taste, chop the celery leaves into small pieces and sprinkle on the plate. ★The smell of chopped celery leaves is similar to Parsley leaves. The finer the cuts, the better (celery leaves have extremely thick fiber).

   

9. 9 ★If you don’t like the taste of celery, you can replace it with white radish and it will still have a Western flavor.