Roast beef with carrots
Overview
My boyfriend likes to eat beef, and every time he makes beef, he has to eat two more bowls of rice! But every time I did it, it was at night, and the light was so bad that I couldn’t take pictures! Seeing that the weather was nice yesterday, I made a special effort to cook early, and it was ready before six o'clock! The light is okay and it looks great! Haha
Tags
Ingredients
Steps
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Defrost beef with tendons (if you want to stew beef, don’t choose beef that is too lean, beef with tendons is more fragrant)
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Cut the beef into 2cm square pieces
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Add a small amount of vegetable oil to the pot, turn on low heat, and add an appropriate amount of bean paste at the same time, fry until fragrant (the thick-bottomed soup pot I use heats up slowly and is not easy to burn, so be careful not to burn it when using other pots!)
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When the oil heats up, stir-fry the watercress until fragrant, then add the beef cubes and stir-fry
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Continue to stir-fry until the surface of the beef changes color
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Add an appropriate amount of water (add a little more after submerging the beef), add bay leaves, grass fruits, dried chilies, star anise and other spices, and then add an appropriate amount of salt
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Wash the carrots and cut into large pieces
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After simmering for ten minutes, add the carrots, bring to a boil over high heat, and simmer over low heat
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Simmer over low heat for about 40 minutes, and the stew is done (be careful not to let the soup dry out during this period)
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So delicious!
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Let’s take a recent photo
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The most beautiful taste!
