Potato stewed beef, learn these tricks, the beef is soft and rotten, the potatoes are fragrant and glutinous, and the rice is satisfying

Beef stewed potatoes are a popular home-cooked dish. The beef stew is soft and salty, fragrant and not broken, fat and thin, fragrant but not greasy. The potatoes are full of beef juice and sauce, and the soup is used for bibimbap, not to mention how delicious it is.

——Beef stewed with potatoes——

【Ingredients】

Ingredients: 1500 grams of beef, 1 potato, 1 carrot

Seasoning: Pixian bean paste, 4 teaspoons light soy sauce, 2 teaspoons dark soy sauce, appropriate amount of salt, green onion knots, ginger slices

Spices: 1 grass fruit, 1 small piece of cinnamon (about five or six centimeters long), 3 bay leaves, 2 angelica slices, 2 star anise, 2 cloves, 1 small handful of cumin, appropriate amount of tangerine peel, 1 small handful of dried red fruit.

【Directions】

Step 1: Cut the brisket into pieces of about three centimeters, soak in water, and remove the blood. (If you want to stew soft and glutinous beef, the first thing is to choose the ingredients, fat and thin ribs or beef brisket are the first choice for beef stew, and it is better in some tendon bars.) Then there is the beef stew should not be cut into too small pieces, too small pieces of stewed beef will taste dry).

Step 2: Prepare spices, knot chives, slice ginger, pat open grass fruits with a knife, as well as angelica, cumin, star anise, tangerine peel (tangerine peel used for cooking), dried hawthorn, and cloves.

Step 3: Soak all spices in warm water for more than ten minutes to remove the floating dust on the spices.

Step 4: Blanch the beef soaked in blood water in a pot under cold water, green onion knots, ginger slices, and cooking wine.

Step 5: Bring the water to a boil and cook slightly, skim off the foam, wash it with hot water and drain it.

Step 6: Put a little cooking oil in the wok, add the blanched beef and stir-fry the water vapor in the beef.

Step 7: After stir-frying the beef steam, stir-fry the beef aside, add the bean paste and soaked spices and stir-fry over low heat to bring out the fragrance and red oil, and then stir-fry with the beef.

Step 8: Add dark soy sauce and stir-fry to color, then add light soy sauce to taste.

Step 9: After stirring out the fragrance, move it into the cooking pot, heat the water more than the ingredients, boil over high heat, change to low heat and simmer. (I want to say here that whether it is beef stew or other meat, try to heat the water when stewing, so as not to make the beef extremely cold and hot, the meat is tight, not easy to stew, and the stew does not taste good.) ）

Step 10: Simmer on low heat for about 1 hour, add salt according to your own taste, simmer on low heat until soft, and a pot of stewed beef is ready. (My family likes to stew more beef at a time, at least three catties, packed in a crisper box, and take out a box of toppings for stewed vegetables, stewed potatoes, and beef noodles when eating, which is good and convenient).

Step 11: Cut the potatoes and carrots into hob pieces. (It is best to choose yellow-hearted potatoes for potatoes, which are softer).

Step 12: Remove a part of the stewed beef, add the chopped potatoes and carrots and simmer.

Step 13: Simmer until the potatoes are soft, reduce the juice over high heat, and thicken the soup to serve.

A pot of potato stewed beef with fragrant sauce is ready, and I will make a pot for my family on the weekend.

Tips:

1. If there is enough time, the meat and meat that is simmered slowly over low heat is more fragrant than that stewed in the pressure cooker, and the pressure cooker can be stewed faster if the time is too late.

2. Whether it is pork or beef, I usually wait until the meat is almost cooked and put salt, because the stewed meat is easy to harden if the salt is put early.