Beef stew with carrots

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to beef stewed with carrots. We can cook it ourselves in the future.

1. Dice the beef ribs; cut the carrots into dice; cut the tomatoes into pieces; cut the green onions into sections and slice the ginger; put the peppercorns, aniseed, tea leaves, tangerine peel, cinnamon, bay leaves, and chili peppers into the seasoning bag.

2. Blanch the beef cubes in cold water, remove from the pot, wash, drain and set aside.

3. Heat oil in a pan, add onion, ginger and tomato slices and stir-fry until fragrant, then add beef cubes and stir-fry.

4. Add cooking wine, dark soy sauce, light soy sauce, sugar, and seasoning packet; add boiling water to 2/3 of the beef cubes (it is said that the beef will not absorb as much water if you cook it without using fire, so don't add too much water). Pour all the ingredients into the inner pot of the flame-free cooking pot, place the inner pot on the fire and boil it, cover the inner pot with the lid, and continue to cook for 30 minutes.

5. Add carrot pieces and appropriate amount of salt. Remove the inner pot from the heat, put it into the outer shell, buckle it up, and cover it with the lid.

6. You will hear the sound of boiling in the pot. Ignore it and do what you need to do. The beef will be cooked in 30 minutes.

I’m very happy to share with you today’s introduction of beef stewed with carrots. You may as well try it. It will definitely be a rewarding dish.