Beef stew with tomatoes and potatoes
Overview
How to cook Beef stew with tomatoes and potatoes at home
Tags
Ingredients
- Angelica dahurica Appropriate amount
- Bai Kou Appropriate amount
- Beef 800g
- Chenpi Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Coriander Appropriate amount
- Green onions Appropriate amount
- Kaempfer Appropriate amount
- Lilac Appropriate amount
- Old ginger Appropriate amount
- Old soy sauce Appropriate amount
Steps
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Wash and cut tomatoes, potatoes, green onions, ginger, garlic, coriander and other ingredients respectively.
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Wash the beef, add cooking wine and old ginger to the pot to remove water. After 20 minutes of water comes, take out the beef and wash it with warm water.
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Cut the dehydrated beef into pieces and assemble them for later use.
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Pour the tomatoes into the pot, stir-fry the sand over low heat, and remove from the pot.
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Pour cooking oil into the iron pot, add rock sugar and fry over low heat until it turns reddish brown.
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Pour in the beef and stir-fry constantly to make the beef evenly colored.
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After the beef changes color, add onions, ginger, garlic and spices, and continue to stir-fry.
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After the spices are fragrant, add the potatoes and continue to stir-fry.
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When the surface of the potatoes in the pot is fried to a slightly brown color and has wrinkled skin, mix in the tomatoes.
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After the flavors of tomatoes, beef and potatoes are completely integrated, add an appropriate amount of dark soy sauce, salt, chicken essence, cooking wine and other seasonings, and then add an appropriate amount of water to completely cover the ingredients.
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Finally, pour it into a pressure cooker and press it. After turning on the steam, press it on high heat for 15 minutes, then turn it to medium-low heat and press it for 40 minutes.
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Plate the prepared beef stew with tomatoes and potatoes, sprinkle with coriander and serve
