Tomato beef stew recipe tutorial

In winter, when the weather is cold, people often like to eat meat. So some tomato stewed beef should be very delicious at this time. Let me tell you how to make it.

Ingredients for tomato beef stew:

500g beef brisket, 500g tomatoes.

Tomato beef stew ingredients:

1 small piece of cinnamon, 3 pieces of star anise, a piece of scallion, a few slices of ginger, and 5 dried chilies.

Tomato Beef Stew Seasoning:

1 tablespoon (15ml) cooking wine, 1 teaspoon (5ml) light soy sauce, 4g salt.

Tomato beef stew recipe:

1. Cut the beef brisket into 1cm square pieces;

2. Soak in clean water for about 3 hours, change the water every half an hour, and remember to rinse it clean each time you change the water. Wash and drain the soaked beef brisket;

3. Wash and cut tomatoes into pieces;

4. Heat oil in a pan, add cinnamon and aniseed and stir-fry until fragrant;

5. Pour in the drained beef brisket and stir-fry until it changes color;

6. Transfer the fried beef brisket to the stew pot, add boiling water to cover the beef brisket, and add cooking wine and light soy sauce;

7. Add the scallion, ginger and dried chili to the seasoning packet, seal it and put it into the stew pot; bring to a boil over high heat and simmer over low heat for 1 hour;

8. After one hour, add tomatoes and continue stewing for 1 hour. Add salt before serving.

Tips:

1. Be sure to add boiling water to the fried beef brisket;

2. If you don’t like eating tomato skin, draw a cross on the surface, then blanch it with boiling water or roast it over fire to easily peel off the skin.