Many people think that beef stew is not delicious but difficult to prepare. However, in the last issue of the Mutual Help Lab, several home experts recommended many tips for cooking beef. You may wish to come Take a look. Method 1: When stewing beef, put a handful of tea leaves wrapped in gauze into the pot at the same time and cook them with the meat. The beef will be stewed quickly and will not affect the taste of the beef. Or apply dry mustard on the cut beef pieces, leave them for a few hours, wash them with cold water and then stew them. The beef will also be cooked easily. If you add some vinegar when cooking, it will cook faster. ——Method 2 provided by Mr. Lin from Xinjiabo Community: Ginger can be used to tenderize beef. Ginger is not only a condiment, but it also tenderizes beef. If you find that the beef is a bit tough, you can cut the washed fresh ginger into small pieces and mash it, then put the minced ginger into gauze and squeeze out the ginger juice. Mix the ginger juice into the shredded or sliced ??beef and stir evenly. Evenly coat the surface of the beef slices with ginger juice, leave it at room temperature for about 1 hour, and then cook as needed. The beef tenderized by this method is tender and delicious, with a rich aroma and no spicy taste of ginger. ——Method 3 provided by Ms. Wang from Rongqiao Jinjiang District G Community: When stewing any meat, do not add salt first. As long as you add salt first, it will not be simmered. Stewing meat is a slow job, so don't rush it. Only when it is stewed on low heat can it become tender and the flavor can be absorbed. If you stew beef with a can of beer and a bag of sweet sauce, it will taste better and go bad faster. The beef takes about 4 hours, so simmering it over low heat is key. ——Provided by Ms. Chen of Fontainebleau