2, choose a good material: want to stew out of the soft and easy to enter the beef, you have to choose the connective tissue is more rich in parts, such as beef brisket. If you use brisket to stew, it will be much softer than other parts, and it will not be so rotten that it loses its shape.

3, put a handful of tea: stew beef, a handful of tea wrapped in gauze, while in the pot, with the meat stew, so that the beef will soon be able to stew stew, without affecting its flavor. You can also coat the cut beef with dry mustard, leave it for a few hours and then wash it with cold water before stewing, and the beef will also cook easily.

4, tenderize with ginger: ginger can not only flavor the fishy, but also can be used to tenderize beef. If you are afraid to cook out of the beef tastes old and hard, you can wash the fresh ginger cut into small pieces, mashed, and then put the ginger into a gauze bag, squeeze out the ginger juice, ginger juice into the beef, stirring evenly, so that the beef is evenly stained with ginger, and placed at room temperature for 1 hour.

5, put the beer: stew any meat can not put salt first, as long as the first salt on the stew is not rotten, especially beef. Stew beef with a can of beer and sweet noodle sauce, the flavor will be better, easy to taste, and rotten fast. Beef stew is a slow work work, can not be rushed, to use a small fire and slow stew in order to stew rotten, stew flavor.