1.

Clean and cut the beef into cubes, rinse repeatedly to remove blood

2.

Blanch the beef in cold water. Boil the water and cook until the beef is browned

3.

Prepare the spices

4.

Beef is slightly boiled, fished out and washed with hot water, drained

5.

Beef is put into the stewing pot, add the right amount of water, add the spices, and add the yellow wine

6.

Guarantee the lid of the pot, and boil it on a high flame. Open and then quasi-small fire stew for about 1 hour.

Stew until the beef is crispy

8.

Cut the carrots and potatoes into hobnail pieces

9.

Spend some of the beef broth in a small saucepan

10.

Put in the carrots and potatoes, add salt to taste, and continue to simmer until the potatoes are soft.

11.

Before turning off the heat, add chopped parsnips and white pepper