Main Ingredients:
Beef: As needed.
Additional Ingredients:
Tomato: As needed; Carrot: As needed; Potato: As needed; Dried Shiitake Mushrooms: As needed.
Seasonings:
Green Onion: As needed; Ginger: As needed; Garlic: As needed; Star Anise: As needed; Cinnamon: As needed; Bay Leaf: As needed; Tomato Ketchup: As needed; Salt: As needed; Sugar: As needed; Cooking Wine: As needed; Oyster Sauce: As needed; Vinegar: As needed; Chicken Bouillon: As needed.
Taste: Sour and Salty; Cooking Method: Braising; Cooking Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Beef Stew
Wash the beef and cut it into small pieces. Blanch the beef with a tablespoon of cooking wine and a few slices of ginger in boiling water, skim off the foam, and remove the beef, keeping the beef broth aside.
Make a cross-cut on the skin of the tomato, blanch it in boiling water to peel off the skin, then dice it and set aside.
Cut the green onion into sections, slice the ginger, crush the garlic, and wash the star anise, cinnamon, and bay leaf for later use.
Peel the potato, cut it into cubes along with the carrot, and cut the soaked dried shiitake mushrooms into pieces.
Mix two tablespoons of tomato ketchup, one tablespoon of vinegar, one tablespoon of oyster sauce, one tablespoon of cooking wine, some salt, sugar, and water to make a sauce for later use.
Heat the wok with oil, stir-fry the seasonings from step three until fragrant.
Add the diced tomatoes and stir-fry until juicy.
Add the beef and stir-fry.
Add the potatoes, carrots, and shiitake mushrooms and stir-fry.
Pour in the sauce, mix well, add an appropriate amount of beef broth, and bring to a boil.
Transfer to an electric pressure cooker and cook until the beef is tender.
Transfer to an iron pot, reduce the sauce over high heat, then add chicken bouillon before serving.
