Beef Short Rib Stew with Potatoes and Carrots

Overview

Beef short ribs are a good choice for making soup. Boss, I like to eat meat. After making soup with beef short ribs, pick it up and gently poke it with chopsticks to remove the bones in the middle, leaving only a piece of meat with a hole. The meat is particularly delicious because it is close to the bone and not as rough as a large piece of beef. It is also a bit tough.

Tags

• soups
• common dishes
• soup
• old man
• dinner with friends
• winter solstice
• northeastern cuisine
• dinner
• beef short ribs
• celery
• green onions
• carrot
• ginger
• long potatoes
• pepper
• salt

Ingredients

Steps

1. 1 Cut the potatoes and carrots into cubes, cut the celery and onion into pieces, put water in the pot, add 2 slices of potatoes, carrots and ginger;

   

2. 2 Use another pot, put cold water and 2 slices of ginger, put the beef short ribs in the cold water, and set the heat to medium-low;

   

3. 3 Cook until the beef short ribs foam, turn off the heat and wash them with hot water;

   

4. 4 After washing, put it into the pot where potatoes and carrots are being cooked. Add 4 pieces of ginger into the pot. Bring to a boil over medium-low heat, then turn to low heat and cook until the potatoes and beef short ribs are tender;

   

5. 5 Add celery and onion, sprinkle with 1 teaspoon of pepper, turn on medium-low heat, cook until celery and onion are raw, cook for another 10 minutes, and add salt when the soup is ready to drink.