During stewing, the sweetness of onions neutralizes the slight acidity of tomatoes and neutralizes the gamey smell of beef, adding a mellow aroma to the broth. The addition of spices is the finishing touch; whether it's bay leaves and cinnamon for aroma or star anise for flavor, they all perfectly blend the richness of the beef with the freshness of the tomatoes. The meat is stewed until tender and juicy, and the broth is a rich, thick, and glossy red, making it a perfect accompaniment to rice or noodles. The overall flavor is layered and distinct, retaining the warm, comforting feel of home cooking while adding a touch of refined seasoning, making it a favorite for both adults and children.
Materials
Steps for making stewed beef with tomatoes
Chop the onion into small pieces and slice the ginger thinly.
Cut the tomatoes into large chunks
Cut the beef into large chunks
Pour cold water into a pot, add the raw beef, and bring to a boil. Once no more scum rises to the surface, remove the beef and set aside.
Heat a wok, add a small amount of oil, then add Sichuan peppercorns, star anise, bay leaves, rock sugar, ginger, and onion. Sauté over low heat until the rock sugar melts and the onion is slightly browned.
Pour in the beef and continue stir-frying.
Coat the beef with syrup until it's slightly caramelized, then pour boiling water over it.
Add large chunks of tomatoes, along with light soy sauce and salt.
Turn the heat to high and bring to a boil in the pot, then reduce to a simmer and cook for about two hours.
Once the beef is tender and the tomatoes and onions have completely dissolved, you'll have a delicious, sweet and sour beef stew with tomatoes.
This broth is absolutely amazing for mixing with noodles.
