What is the recipe for beef stew with potatoes

The combination of potatoes and beef is very delicious, and potatoes and beef can be used to make many delicious foods. Generally speaking, beef stew with potatoes is a very common dish and is relatively easy to make. There are many ways to cook beef stew with potatoes, and different methods bring different flavors. So what is the complete recipe for stewed beef with potatoes?

1. Method 1

Cut the beef into pieces and put them into a pot of cold water together with the scallions and blanch them. (Continue to cook for two or three minutes after the water boils, until you see all the blood foam coming out.) Take out the beef, rinse it, drain it and set aside. While waiting for the water to boil, we can prepare the vegetables. Cut the potatoes and carrots into dice, slice the onions, and slice the ginger and garlic. Wash the pot, pour in appropriate amount of oil, add ginger slices, garlic slices, star anise, and dried red pepper segments after the oil is hot, add beef, stir-fry for about 5 minutes, add beef bones and appropriate amount of water, the water should cover the beef. After boiling, turn to low heat and simmer for 70 to 80 minutes (you can also use a pressure cooker, which greatly saves time, 20 to 30 minutes is enough). When the time is up, pick up the beef bones and don't use them. Add 2 spoons of dark soy sauce, 1 teaspoon of white sugar, and an appropriate amount of salt (not too much salt, dark soy sauce is salty) to the soup for seasoning, and turn to high heat. In another wok, pour a little oil, put the carrot cubes, potato cubes, and onion into the pot, add an appropriate amount of salt, and stir-fry for about 5 minutes. After frying in this way, the vegetables are easier to cook and more flavorful. At this time, a small part of the soup in the pot has been collected. Continue to stew the fried vegetables, stirring from time to time to prevent sticking to the pot. If you like to mix rice with soup, don't let the soup dry out too much at the end, you can leave a little. Before removing from the pot, sprinkle some black pepper.

2. Method 2

Heat the oil in a pan and fry the beef briefly. Wash the pot, add a little oil, add onion and stir-fry until fragrant, then add curry powder and stir-fry briefly. Add beef, appropriate amount of salt and a little sugar and stir-fry briefly. Add water to cover the beef, bring to a boil over high heat, skim off the foam, then simmer over low heat until the beef is 70% to 80% tender (today I added two hawthorns to the beef, and it took about an hour). Peel the potatoes, wash them, and cut into dice. When the beef is about to be tender, fry the potatoes until golden brown, then add them to the beef and continue to simmer until the beef is tender.

3. Method 3

Wash and peel the potatoes, then cut into dice; wash the beef, cut into mahjong-sized cubes, blanch it in boiling water, remove it and drain it for later use; cut the onion into strips; heat the pan on the fire, pour in salad oil, then add the beef cubes and stir-fry, when there is no water on the surface of the meat cubes, add cooking wine, broth, and salt, bring to a boil over high heat and then cook over low heat; when the beef is 80% to 90% cooked, add the potatoes and onions until cooked.