Beef Tomato Potato Stew
This Beef Stew is a comforting slow-cooked dish filled with meat and veggies. It is the ultimate winter comfort food.
1 (3 lbs / 1.3 kg) beef chuck roast , cut into 1.5” (3 cm) chunks
1/4 cup Shaoxing wine (or dry sherry)
6 dried chili peppers
1 thumb ginger , sliced
1 red onion, sliced
4 bay leaves
1 star anise
1 cinnamon stick
1/2 teaspoon coarsely ground black pepper
1/4 cup light soy sauce (or soy sauce)
1 tablespoon dark soy sauce (or soy sauce)
1/2 teaspoon salt
3 tomatoes , cut into 2-inch pieces
2 medium waxy potatoes (or 1 large russet potato, quartered)
1 green onions , halved crosswise
3 carrots , cut into 2-inch pieces
Step 1: Add light soy sauce, dark soy sauce (or just soy sauce), and Shaoxing wine to beef. Let marinate for 10 minutes. In the mean while, cut the vegetables.
Step 2: Heat up a large pot with 1 tablespoon of oil. Add dried chilli pepper, ginger, green onion, bay leaves, star anise. cinnamon stick. Let cook for 1 minute。 Add beef. Stir fry till beef change color. Add red onion and tomato. Mix well and let it cook for a few minutes. Add enough stock or water to cover the beef. Bring up to a boil. Turn to medium-low heat. Let simmer, covered, for 40 minutes.
Step 3: Continue simmering uncovered for 1 hour to 1 hour 30 minutes, until the beef turns tender but not to the point of falling apart. Add the carrots and potatoes. Simmer uncovered for another 30 minutes or so, until the veggies get tender.
Serve hot as a main over steamed rice or boiled noodles.