Tomato Beef Casserole

Overview

The all-purpose beef stew is here again. Stew a pot of beef in advance, which is really convenient for cooking later.

Peel and cut the tomatoes into cubes, cut the potatoes into hob cubes, cut the stewed beef into cubes, mince the coriander, and soak the vermicelli in warm water until soft.
Reserve beef stew broth.
Add appropriate amount of oil to the wok and sauté the potato pieces until half cooked.
Add tomatoes and stir-fry until tomatoes are soft.
The taste and color of winter tomatoes are not as good as those of summer, so I added some tomato paste for seasoning.
Add appropriate amount of beef broth and water to the casserole, add the fried potatoes and tomatoes and cook.
After the potatoes in the casserole become soft, add the beef cubes and vermicelli and continue cooking until the potatoes can be easily poked with chopsticks. Since my beef broth contains salt, I didn’t add any other seasonings.
Sprinkle with cilantro and serve the entire pan! Served with freshly steamed rice, it’s really addictive.
Dry again.