Beef stew with tomatoes and potatoes

Overview

How to cook Beef stew with tomatoes and potatoes at home

Blanch the beef. Add cold water, aniseed, onions, ginger and beef to the pot. Turn off the heat one minute after boiling. Skim the foam.
Peel the tomatoes. Cut the tomatoes into cross-sections and blanch them in boiling water for one minute. Peel off the skin.
Cut tomatoes into cubes. Spare. (I cut two types, small pieces for frying and large pieces for stew. If you don’t want to eat tomatoes in chunks, you don’t need to cut them into large chunks)
Cut potatoes, onions and carrots into cubes
Remove the blanched beef and set aside.
Put oil in the pot and add onions.
When the onions are translucent, add the tomatoes and sauté them into juice.
Stir-fry the tomatoes into juice and dip the beef into the tomato juice
Dip the beef into the tomato juice, add the carrots, and stir-fry the potatoes evenly
After frying, pour boiling water into the pressure cooker and select beef. It’s delicious! Full of color and fragrance.