Beef Tomato Potato Stew




Beef Tomato Potato Stew


This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home



2 lb beef flank (or you can use shin and any part of beef that’s suitable for slow cook, cut into big dice)
2 tablespoons oil
1 lb tomato (vine, chopped roughly)
1 medium onion, chopped roughly
2 small piece ginger (thin slice)
1 lb potato (peeled it. Slice into 2cm thick and cut into quarters.)
1 leek, cut into 2 inch chuck


For the Seasonings:
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon rice wine
2 whole star anises
1/4 cinnamon stick
Optional: dried orange peel (for extra flavour)



Step 1:    Add the beef to a big pot of cold water.   Add half of the ginger slices and  leek.   Bring up to a boil.  Let boil for 5 minutes.  After 5 minutes, use cold water to wash away any dirt on the surface of the meat and drain the water. Leave the beef aside for later.


Step 2:    Heat up 2 tablespoons of oil and stir-fry the rest of  the ginger, star anise, and onion until the fragrance comes out. Add the beef and stir-fry for another 3-5 minutes.   Pour the rice wine in and cook for 30 seconds. Add light and dark soy sauce and bring it to boil.    Add  water, cinnamon stick and orange peel (optional).  Bring it to boil again.  Cover the pot  and use medium low heat to simmer for 1.5 hours. Check and stir it often. If you think the water is a bit low in the pot you can add a little bit hot water to adjust it.



Step 3:    The beef should be nearly soft after 1.5 hour cooking and then add the tomato and potato. Cook until the potato are soft (about 20 to 40 minutes). When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is done.




Check the seasonings to suit your taste before serving.





Step 3: