Tomato Beef Stew
Overview
How to cook Tomato Beef Stew at home
Tags
Ingredients
Steps
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Wash the beef and cut into small pieces
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Potatoes and onions
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The tomatoes I chose are produced locally and have more flavor than those grown in greenhouses
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Wash potatoes, onions and tomatoes and cut into small pieces
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Blanch the beef in boiling water to remove the blood, pour it into a basin and rinse it with hot water
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Pour rapeseed oil into the pot, when the oil is heated, add the onions and stir-fry until fragrant, then add the tomatoes and stir-fry together (you can save some of the tomatoes and add them to the soup later)
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After the tomatoes are fried, add the potatoes and stir-fry (you can also leave some of the potatoes and add them to the soup)
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Add the previously blanched beef and stir-fry, or add tomato sauce and stir-fry
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Add boiling water and pour into the soup pot to simmer. Start with high heat, then reduce to low heat after boiling
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Star anise, cinnamon and fennel
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After simmering, add aniseed and green onions
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After cooking for more than half an hour, you can add the remaining tomatoes and potatoes
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After stewing for about an hour, you can add salt and MSG according to your own taste (no one in my family likes it, so I didn’t add it). Finally, add chopped coriander and you’re ready to eat
