It may be that the water is not enough. If the beef is cooked more rotten and soft, the water must be enough. If the water is not enough, the meat will not be softened naturally. Don't put salt before stewing the beef. You can put salt after stewing it, so the meat will be boiled more easily.

When you want beef stew, it is easy to be soft and rotten, so it is very important to choose the right beef. Beef ribs are suitable for beef stew. Beef ribs are rich in oil, and there are stewed tender tendons in them after stewing, which is rich in taste.

To break the fiber before stewing beef, you can use a meat loosening needle or a meat loosening hammer to break the fiber directly, or you can use the back of a Chinese kitchen knife to pat the meat or the side of the knife and photograph the fascia of the meat spreading, so that the stewed beef will be very soft and rotten.

Eat more stewed beef in winter, and keep in mind three tips:

First, beef can't be stewed directly. You should soak it and blanch it first, and the stewed beef will have a strong fragrance and no fishy smell after being cleaned.

Second, pay attention to water when stewing beef, and pay attention to the stewing time, so that the beef stew is softer and more delicious.

Third, you can add some hawthorn to the stewed beef to speed up the beef's softness and taste more delicious.