Beef shank, Carrot, Potato
How to cook Beef Stew with Carrots and Potatoes?
How to cook Beef Stew with Carrots and Potatoes?
Beef Stew with Carrots and Potatoes
There is a baby at home, and my mother is very careful about cooking. It must be nutritious and easy to digest, so use stew. The taste is soft and delicious and easy to digest, and the nutrition will not be lost.
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Servings:
Calories: 409kcal
Ingredients
- 750 g Beef shank
- 400 g carrot
- 100 g Potato
- ginger right amount
- garlic right amount
- Star anise right amount
- Cinnamon right amount
- Bay leaf right amount
- vegetable oil right amount
- salt right amount
- Cooking wine right amount
- thin soy sauce right amount
- thick soy sauce right amount
- white sugar right amount
- shallot right amount
Instructions
- Rinse the beef and cut into larger pieces. Peel carrots and potatoes into pieces with a hob. Slice the ginger, peel off the skin of the garlic, remove the yellow leaves and cut the garlic into small pieces.
- Boil the beef in a pot of cold water until there is no blood, rinse with clean water and drain.
- Heat an appropriate amount of oil in a hot pan, and saute the ginger, garlic, star anise and cinnamon until fragrant
- Add the beef and stir fry.
- Add a spoonful of cooking wine and stir-fry well, stir-fry the beef until it is slightly tightened and fragrant, add appropriate amount of dark soy sauce and stir-fry until it is evenly colored.
- Pour the beef and condiments in the pot into the pressure cooker, throw in the bay leaves, pour in the hot water that has soaked the beef, and simmer for 25 minutes.
- Pour the stewed beef into the wok again, add carrots and potato pieces, add an appropriate amount of salt, and turn to a medium heat to cover and continue to simmer.
- Simmer for about 10 minutes, uncover and stir fry, add appropriate amount of light soy sauce and a little sugar.
- When the soup in the pot is half dried, add green garlic, stir fry a few times and turn off the heat. Serve.
- The beef is fragrant and soft, and the potatoes and carrots are delicious and sweet.
Notes
Stewed beef is suitable for beef tendon or sirloin. The tendon is thinner and the sirloin is fat and lean. Hot water is used for beef stewing because the protein on the surface of the beef will suddenly condense when heated, and the amino acid will not be lost easily, and the taste will be more delicious;Â
Nutrition
Nutrition Facts
Beef Stew with Carrots and Potatoes
Amount Per Serving
Calories 409
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 88mg29%
Sodium 283mg12%
Potassium 1721mg49%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 10g11%
Protein 52g104%
Vitamin A 33413IU668%
Vitamin C 22mg27%
Calcium 117mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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