How to make casserole beef stew with potatoes

In cold seasons, everyone likes to eat some steaming hot meals, especially in the cold Northeast, where casserole has become a very popular cooking method. Moreover, dishes cooked in casseroles are better at keeping warm and the dishes are not easy to get cold. We often see various dishes stewed in casseroles in restaurants. Steaming casserole stews can make people very appetizing, but from a health point of view, casserole dishes are not suitable for frequent consumption.

Casserole beef stew with potatoes

Beef, potatoes, cooking oil, ginger slices, soy sauce, red wine, salt, chicken essence, dried chili peppers, chopped green onions

1. Cut the beef into cubes. Wash, peel and cut the potatoes into cubes.

2. Boil water in a pot. After the water boils, add the chopped beef and cook until it changes color. Remove from the pot and drain.

3. Heat oil in a wok until 50% cooked, add ginger slices and sauté until fragrant, then add beef cubes and stir-fry until the beef changes color. At the same time, add light soy sauce and a little red wine to enhance the flavor.

4. Add enough boiling water (cover the beef), put in dried chilies, and skim off the foam after boiling.

5. Pour the beef in 4 together with the broth into the stew pot, select automatic mode, and stew for about 1 hour until the beef is tender.

6. Add potato cubes, cover and simmer on low heat for another 30 minutes until the potatoes are soft.

7. Cook over high heat until the sauce thickens, add salt and chicken stock, and sprinkle with chopped green onions for garnish.

Tips:

Red wine and beef are a perfect match. Adding a little bit of red wine to enhance the flavor when frying steak or stewing beef will have unexpected results. 2. When stewing beef, salt must be added after the beef is tender, otherwise the stewed beef will be very tough.

How to make beef and potato casserole?

Cut the beef into cubes (not too small, otherwise the meat will shrink), put them into a pot, add water and boil to remove the blood, then remove and drain.

Dice potatoes, carrots, onions, cut scallions into sections, and slice ginger for later use.

Pour a small amount of oil into the pan, fry potatoes and carrots briefly, set aside.

Leave some oil in the pan, add onion, ginger and garlic and stir-fry until fragrant, add beef and stir-fry until cooked, add brown sugar, soy sauce, a spoonful of bean paste and all spices and stir-fry until the beef is colored, add water but not more than the beef is cooked and turn off the heat.

Pour into the casserole, cover and simmer for 2 hours. When the beef is tender, add potatoes, carrots and onions and simmer for another half an hour to make the soup rich. Serve and sprinkle with a little chopped green onion.