Beef stew ♥ Beef stew 2

Overview

To put it simply: the smell of the stew is mainly beef, without the smell of soy sauce or bean paste. The natural sweetness of onions is used to bring out a hint of spice, which is quiet and beautiful! Another important point is the finishing touch of "Final Touch", which is garnished with green garlic, coriander or celery. The young herbs just contrast with the richness of the old soul.

Tags

• common dishes
• meat dishes
• bay leaf
• beef ribs
• cooking wine
• onions
• rock sugar
• star anise
• white radish
• zanthoxylum bungeanum
• cumin
• ginger
• salt

Ingredients

Steps

1. 1 Blanch the beef ribs in Shuibunchuan to remove the blood, wash and let cool, cut into small pieces and set aside

   

2. 2 Chop onions, peel and dice radish

   

3. 3 Spices for stew: star anise, bay leaf, cumin, peppercorns ♥Lite version of spices for stew: cumin + cardamom. Or choose a combination of 2 flavors among the five spices.

   

4. 4 Put the spices into a tea strainer, put half the pot of water into the spice bag & onions and bring to a boil

   

5. 5 Add beef cubes, bring to a boil over high heat, then simmer over low heat for 30 minutes

   

6. 6 Add the white radish and cook for another 20 minutes. Add salt to taste and serve on a plate. Sprinkle a little chopped celery to enhance the aroma.

   

7. 7 ♥Celery powder is suitable for freezing. Save a small box for freezing. It is good for making wonton soup, meatball soup, and radish soup fresh.