Stewed beef with potatoes

Recipe introduction: cold. Let's have some warm soup-stewed beef with potatoes, a warm-up dish that almost everyone loves: a seasoning bag made of ginger, aniseed, cardamom and kaempferia. After stewing for several hours, the warm meat smells all over the house, making people's index fingers move. This time, different from the past, I tried to use only red wine as a very "petty bourgeoisie" seasoning to improve the taste, without adding any spices. The beef stewed in this way is unique in flavor, clear and mellow, and the old people and children with light taste will also love it.

material

Beef, potatoes, cooking oil, ginger slices, soy sauce, red wine, salt, chicken essence, dried peppers and chopped green onion.

working methods

1. Dice beef, wash potatoes, peel and cut into pieces.

2. Boil water in the pot. After the water is boiled, add the chopped beef and cook until it changes color. Take out and drain.

3. Heat the oil in a wok until it is 5 minutes cooked, add ginger slices until fragrant, then add beef pieces and stir-fry until the beef changes color. At the same time, cook with soy sauce and add a little red wine to enhance the taste.

4. Add enough boiling water (not beef), add dried peppers, boil and skim off the floating foam.

5. Pour the beef in 4 into the stew pot together with the soup, select the automatic gear and stew for about 1 hour until the beef is crisp and rotten.

6. Add potato pieces, cover with low heat, and stew for another 30 minutes until the potatoes are soft.

7. Collect juice over high fire, add salt and chicken essence, and sprinkle with chopped green onion for decoration.

skill

1. Red wine and beef are an excellent match. Adding a little essence to stir-fry steak or stew beef will have unexpected effects. 2. When stewing beef, the salt must be added after the beef is crisp and rotten, otherwise the stewed beef will be particularly firewood.