Beef stew with carrots is an easy and homemade method. It is delicious and nutritious. If you want to lose weight, don't miss it! Beef is one of the most common meat on the table. It is delicious and nutritious. Beef is rich in protein, amino acids and low fat. Traditional Chinese medicine believes that beef is a tonic for nourishing and strengthening the body. It improves the body's ability to resist disease and has the effect of strengthening the spleen, nourishing the stomach and strengthening the muscles and bones. Beef is ideal for growth and development, post-operative and post-illness care.

Beef can be boiled, poached, fried or stir-fried. Today the poster shares a delicious dish made from beef and carrots. Carrots have a rich flavor and crunchy beef after absorbing the soup from the beef. Together, they have the ability to replenish the spleen and stomach, tonify the middle, clear heat and detoxify the body. Below is the specific method of carrot stewed beef, if you have time, you can try it.

Food preparation: beef, carrots, scallions, scallions, dried chili peppers, grass berries, sesame leaves, star anise, Pixian bean paste, cooking wine, soy sauce, pepper, sugar

Specific steps:

1. Wash the bought beef and put it into a dish with water to soak for half an hour. The water can be changed twice in between to fully remove the blood from the beef and effectively remove the fishy odor. Wash the soaked beef again, drain the water, cut into thick slices, then cut into thumb-sized pieces and set aside in a dish. Wash the carrots, peel them and cut them into cubes, cut the green onions into segments and the shallots into scallions and set aside.

2. Heat a wok and pour in enough cooking oil. When the oil is hot, pour the chopped beef into the wok and stir-fry over medium heat to stir-fry out the water in the beef, then pour out some oil;

3. Add the scallions, dried chili, grasshopper, geranium and star anise and stir-fry until the flavor overflows. After the flavor comes out, add a spoonful of Pixian bean paste, stir fry evenly, turn out the red oil, so that the beef can be evenly wrapped in color. After the beef is evenly colored, add an appropriate amount of water, add an appropriate amount of water, pour a small amount of cooking wine, soy sauce, pepper and sugar, and then bring to a boil over high heat, bring to a boil, cover the pot with a lid, and simmer for one and a half hours over low heat.

4. After one and a half hours, the beef was stewed to 90% maturity, add the chopped carrots, stir well, cover the pot, and stew for another 15 minutes.

After 15 minutes, the carrots were also cooked. Turn up the heat to collect the juice. Once the soup has thickened, turn off the heat and serve. Sprinkle some chopped green onion on the plate to taste, carrot stewed beef is ready, very delicious.

Tips

1. carrots stewed beef is best to choose brisket, brisket meat with tendons, meat, oil flower, such meat stewed out of the very delicious.

2. Beef should be soaked for half an hour before frying to completely remove the blood and fishy flavor in beef.