You can put garlic in beef.

Adding garlic can get rid of the peculiar smell, which can remove the peculiar smell of ingredients. After stewing, the odor of the ingredients has been removed, and allicin has been decomposed after stewing, and the taste is not spicy, even sweet. This is because the spicy allicin is transformed into sweet sulfur-containing substances, which increases the fresh sweetness of the soup. At this time, garlic is used as seasoning.

The original flavor is not maintained by the influence of spices, but by the maturity of beef and the time it takes to suck sauce or blood back into the meat. Most western steaks have garlic in them.

Extended information

Disguised condiments for beef stew:

1. Cooking wine

Although cooking wine has the effect of removing fishy smell and enhancing fragrance, adding cooking wine to beef stew will make the stewed soup sour and taste strange. It's better to stew beef with beer or red wine. I don't know why, but I don't put cooking wine in beef stew!

second, pepper

pepper affects the color of beef soup, but the key is that pepper is numb. If you eat beef or drink soup with a piece of pepper, this is a rather disappointing thing.

third, cinnamon

cinnamon is too strong. If you stew it with beef, you won't get the taste of beef, and it will have an annoying taste. Because beef needs to be stewed for a long time, cinnamon stewing for a long time affects the color of beef soup, which affects appetite a little.

Fourth, vinegar

Beef itself feels a little sour because of its lean meat. If it is stewed with vinegar, it will taste bitter and sour, so vinegar should never be stewed with beef.