Beef stew is the most taboo two spices are:

1, pepper

Pepper is a flavor especially big seasoning, if you add it in the beef stew not only will not give the beef to increase the flavor, but also counterproductive will be the original fresh taste of beef to the pressure, resulting in the beef stew inside the beef flavor is not a trace of the taste of all the pepper flavor, the previous one is just a pepper of a bad place! There is also a pepper in the usual use is to suppress the fishy flavor and freshness, but pepper and beef mixed together instead of making the beef more fishy, and not flavorful.

2, dashi

In fact, dashi is the octagonal cinnamon and other spices and peppercorns in the role of the dish is almost the same, so and peppercorns stewed out of the beef flavor has a different taste is also very fishy, beef is not flavorful, so at home in the stewing of beef, be sure not to zoom in on spices seasoning not only affects the taste but also destroys the nutritive value of the beef itself.

In fact, the most important thing about beef stew is to be sure to wash the beef into the pot after blanching, and then replaced with cold water in the pot, so that you can retain the original flavor of the beef, there is no fishy taste.

Beef stew practice:

1, beef blanching to remove blood foam.

2, put the auxiliary ingredients, large fire incense.

3, pour into the beef, add water.

4, large fire stew 40 minutes.

5, add carrots, beef stew packet.

6, low heat stew 30 minutes.

7, add salt, stew until the beef is cooked.

8, beef stew finished picture.