Beef stew recipe, ingredients for beef stew

It looks like this:Ingredients: 500g beef, 1 tomato, 1 potato, 1 green onion, ginger slices, 1 star anise, 1 bay leaf, half an onion, light soy sauce, cooking wine, oyster sauce, dark soy sauce, salt, rock sugar.

Method: 1. Cut the beef, add green onions, ginger slices, and cooking wine to a pot under cold water and boil, remove and control the dryness for later use;

2. Pour an appropriate amount of oil into the pot and stir-fry the green onions, ginger slices, star anise, and bay leaves until fragrant, pour in the beef and stir-fry for a while, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce and stir-fry for coloring, then pour in tomatoes and stir-fry the soup;

3. Add an appropriate amount of water, boil and simmer for 40 minutes, add potatoes, onions, rock sugar, and an appropriate amount of salt to taste, continue to cook until the potatoes are soft and rotten, and finally sprinkle with chopped green onions.

Beef stew soup is generally selected as the material of beef tendon meat, mainly because the beef tendon meat will not appear to get old, and it is easy to eat after stewing, but we need to add radishes, ginger, star anise or pepper and other materials to the beef stew soup, these materials can increase the taste of beef soup, and the best time to stew the soup is generally kept at about 1 hour, and you can add plant evaporated milk, so that the beef soup is more thick and delicious.

How to make beef broth thick and white.

The reason why the broth we usually make is thick and white is actually because the meat is rich in fat and protein, and when mixed with water, it will appear like a cloudy liquid. If you want to make the beef broth thick and white, you can add vegetable evaporated milk to it in the process of stewing the beef broth, which will make the beef broth thicker and whiter.

When to boil beef broth with salt.

Put it in when the beef is almost cooked to add more flavor.

Salt is best added when the soup is already simmered. After adding salt, simmer over high heat for about 10 minutes. The advantage of this is that not only is the flavor all in, but the soup is stronger.

Steps to prepare beef broth.

Ingredients: Appropriate amount of beef broth, 500 pieces of beef, appropriate amount of vermicelli, 200 grams of bean skin, 2 pieces of coriander.

Ingredients: Appropriate amount of salt, pepper, and chicken essence.

Steps:1Blanch the beef, then put it in a pot and add star anise and ginger slices to stew.

2.Bring the beef broth to a boil, add some salt, pepper and chicken essence to taste, remove the beef and let it cool for later use.

3.Soak the vermicelli, shred the tofu skin, slice the beef, and wash the coriander for later use.

4.Blanch the shredded bean skin and vermicelli separately, take them out and put them in a bowl, and finally mix them with beef broth and put them on the beef.

Nutrients in beef broth.

Beef broth is mostly made of beef, or mixed with beef bones to make soup, which has a mellow and fragrant taste. In livestock meat, beef has a higher protein content than pork and mutton, and has less fat content, which is a good diet with high-quality protein and iron**. The fat content of livestock meat varies according to the variety, age, part and other factors, so it is advisable to choose more parts with less fat content to cook and eat.

It should be reminded that although the beef soup is delicious, it contains far from the nutrients compared to the beef in the soup, and the nutrients need to be eaten in the meat. According to the food composition list, each 100 grams of lean beef contains about 106 kcal of energy, grams of protein, grams of fat, 58 mg of cholesterol, mg of iron, etc.

Ingredients: beef, onion, carrot, potato, paprika, green pepper, red pepper, thyme, butter, salt, black pepper, beef stock, flour to taste.

Method: 1. Wash the beef and cut it into small cubes, and cut the green and red peppers, potatoes, onions, and carrots into small cubes of similar size.

2. Heat the pan first, add butter, dip the beef in flour on both sides and fry it thoroughly on both sides of the pan, and fry on each side for 1 minute.

3. Add the onion cubes and stir-fry until fragrant, then add the diced beef, stir-fry until the beef cubes change color and are transparent, stir-fry for 2-3 minutes, then add diced potatoes, diced carrots, red pepper powder, and thyme.

4. After the beef is fried until the water comes out, then drain the juice and pour in the red wine to condense it.

5. Pour in the beef broth, boil over high heat to skim off the greasy, then simmer over low heat for 1 hour until the beef is crispy, and finally add salt and black pepper to taste. Add diced green and red peppers before cooking.

2. When marinating the meat, do not put salt, just sprinkle black pepper and add some red wine, and then add salt after the beef is cooked until it is soft.

3. When stewing, you can also use a clay pot with a good constant temperature effect, and office workers can also use a pressure cooker to save stewing time, pressure valve for 25 minutes to half an hour, and then simmer for 10 minutes, and then use a wok to add salt to collect the juice, the taste of beef is the same as the effect of slow cooking.

The preparation and ingredients of beef stew are as follows:Tools Materials: beef, green onions, ginger, garlic, spicy peppers, hawthorn slices, bay leaves, cinnamon, nutmeg, cloves, peppercorns, star anise, cooking wine, dark soy sauce, light soy sauce, salt.

1. Soak the beef to remove the blood and cut it into cubes.

2. Cook the beef in a pot under cold water, remove the foam, remove and wash.

3. Prepare excipients.

4. Put the beef and all the accessories into the pressure cooker, add light soy sauce, dark soy sauce, cooking wine and salt, and simmer for 55 minutes.

5. Remove from the pot and serve on a plate.

The recipe and ingredients for an authentic beef stew are as follows:

Ingredients: 1700 grams of beef loin.

Ingredients: 3 star anise, 1 green onion, 3 sand kernels, 1 angelica, 3 white cardamom, 2 small pieces of cinnamon, 2 dried red peppers, 3 bay leaves, 1 pinch of Sichuan pepper, appropriate amount of soy sauce, appropriate amount of salt.

1. Clean the cow loin nest.

2. Cut into large centimeter pieces.

3. Put it in a pot of cold water and bring to a boil over medium heat.

4. When cooking beef, prepare the spices, which don't have to be exactly the same as mine, but can be adjusted according to taste.

5. After the beef is boiled, turn to low heat, use chopsticks to clip the beef out, and soak it in the pot while sandwiching, so as not to let the blood foam stain the beef; If you use a colander to fish, there will be a lot of foam on the meat pieces, which will look very unclean.

6. Put the blanched beef into the stew pot and add the spices and soy sauce to the pot.

7. Mix evenly with the traces of the turner, so that the meat pieces are stained with soy sauce, add hot water, the water should not be overwhelmed by the beef, and the salt should not be put first, which will affect the maturity of the beef.

8. There is a shortage of stew pots in Dianzhou, choose the program of "braised beef", the time is set at 3 hours, if you use an ordinary stew pot, simmer for about 3 hours on low heat; It is estimated that when it is about the same, sandwich a piece of beef to taste ripe and salty, add an appropriate amount of salt, cover and continue to simmer for 30 minutes.

9. Finished products. <>

Ingredients: 600g beef tendon meat.

Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of soy sauce, 1 package of marinade, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of dark soy sauce, appropriate amount of monosodium glutamate, appropriate amount of dried chili.

1. Soak a piece of beef for more than 3 hours in advance, soak in blood water, and boil the soaked beef in cold water;

2. After boiling, you will find that there is a layer of foam floating on it;

3. Use a spoon to remove the foam;

4. Prepare star anise and halogen packets for later use;

5. Green onion and ginger slices for later use;

6. Dried chili peppers for later use;

7. Pour all the prepared ingredients into the pot;

8. Add salt, monosodium glutamate, dark soy sauce and soy sauce to taste;

9. Continue to cook over medium heat, turning over in the middle;

10. Turn off the heat after boiling until you can insert chopsticks lightly;

11. Take out the soup and soak it for more than 3 hours with the meat to make it more flavorful;

12. Remove the beef, slice it and eat it after the surface is tightened;

Summary. The basic recipe for beef stew in original sauce includes: beef, ginger slices, green onions, cooking wine, salt and water.

The basic recipe for beef stew in original sauce includes: beef, ginger slices, green onions, cooking wine, salt and water.

Here's how to do it: cut the beef into cubes, blanch it in boiling water until it changes color, then remove it for later use. Heat the pan with cold oil, and stir-fry the ginger slices and green onions until fragrant.

Add the beef cubes and stir-fry until the surface changes color. Pour in an appropriate amount of cooking wine, add water, and the amount of water should be submerged in the beef. After boiling on high heat, change to low heat and simmer, and add some condiments (such as salt, pepper, star anise, etc.) during or after the period to adjust according to personal taste.

Simmer until the beef is very tender, then turn off the heat, sprinkle with some chopped green onions, and serve.

Beef and tomato stew is delicious, and the specific method is as follows:

Ingredients: 3 tomatoes, 3 dates, about 350-400 grams of beef brisket.

Ingredients: 1 tablespoon oil, 1 cinnamon, 3 bay leaves, 2 teaspoons cooking wine, 2 tablespoons tomato paste, 1/2 teaspoon white pepper, 3 teaspoons sugar, 3 bowls of water.

1. Wash the tomatoes and cut them into cubes, and cut the beef brisket into cubes for later use.

2. Pour water and beef brisket into the pot, bring to a boil over high heat, skim off the foam, remove it, wash it and set aside.

3. Heat oil in a pot, stir-fry the cinnamon and bay leaves until fragrant, add the beef brisket and stir-fry until it changes color, then add cooking wine and tomato sauce and stir-fry.

4. Add the water of Qingsui Yan, then add the tomato to stew, add the thick soup, white pepper and sugar.

5. After boiling over high heat, turn to low heat and simmer until the soup is thick.

Hawthorn beef stew.

Therapeutic effects: lowering blood lipids, appetizing, anti-aging, blood tonishing, anti-cancer and blood activation, cholesterol reduction, and physical fitness.

Nutritional value: carotene, calcium, iron, potassium, brass.

Suitable for people: It can be eaten by the general public, especially those with poor appetite.

Contraindications: People with high fat and weak digestion should not eat more.

Ingredients for hawthorn beef stew.

The main ingredient is hawthorn. Lean beef.

Preparation of hawthorn beef stew.

1. Wash the hawthorn first, and then remove the stalk and loosen it; Wash the lean beef meat, cut it into pieces, and blanch it in boiling water to remove the blood.

2. Then pour vegetable oil into the wok and cook until it is seven mature, fry the green onion and pepper powder to bring out the fragrance, add the beef and stir-fry evenly.

3Finally, pour in boiling water and stew the hawthorn guy, and season with salt and chicken essence.

Hawthorn beef stew efficacy and function.

Hawthorn is rich in calcium, and Yisun Liang is used to enhance the absorption of calcium in the human body. Beef contains a lot of iron, and eating more beef can help with iron deficiency anemia. Hawthorn beef stew can effectively lower blood lipids, strengthen bones, and also has anti-aging effects.

Hawthorn can strengthen the stomach and spleen, and at the same time improve the weakness and loss of appetite, and can also have the effect of calcium and blood, and can also reduce lipids while anti-aging.

Beef stew with tomato and potatoes.

Ingredients: 500g beef, 1 tomato, 1 potato, 1 green onion, ginger slices, 1 star anise, 1 bay leaf, half an onion, light soy sauce, cooking wine, oyster sauce, dark soy sauce, salt, rock sugar.

Method: 1. Cut the beef, add green onions, ginger slices, and cooking wine to a pot under cold water and boil, remove and control the dryness for later use;

2. Pour an appropriate amount of oil into the pot, add green onions, ginger slices, Bazhi Bojiao, bay leaves and stir-fry until fragrant, pour in beef and stir-fry for a while, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster stove or oil and stir-fry to color, and then pour in tomatoes and stir-fry to make the soup.

3. Add an appropriate amount of water, boil and simmer for 40 minutes, add potatoes, onions, rock sugar, and an appropriate amount of salt to taste, continue to cook until the potatoes are soft and rotten, and finally sprinkle with chopped green onions.

There is a lot of attention to being paid to beef stew, especially when it comes to the use of seasonings. Generally, there will be a lot of spices in our home, such as cinnamon, star anise, bay leaves, peppercorns, grass fruits, cardamom, angelica and so on.

Home-cooked beef stew] method.

Ingredients: 800 grams of beef brisket, half an onion, 2 grams of tangerine peel, an appropriate amount of ginger, 3 tablespoons of cooking wine, 2 star anise, an appropriate amount of vegetable oil, and an appropriate amount of salt.

In the first step, cut the beef brisket into a basin of cold water, add more water, soak it to remove the blood water and then use it, and the soaked beef will reduce some of the fishy smell.

In the second step, wash the soaked beef twice, put it into a pot of cold water, boil over high heat, add 1 spoonful of cooking wine and ginger slices to remove the fishy blanching water, skim off the foam halfway, blanch the water until the beef is bloody, and remove the water for later use.

Step 3: Heat vegetable oil in a wok, add half a chopped onion, a piece of cracked ginger, 2 star anise, and stir-fry the soft onion over medium-high heat until the flavor is rich. Don't omit the addition of onions, remove the fishy fragrance, the beef with onions tastes particularly delicious, it is a perfect match, and in the end you can't eat the onions, and the stewing process is melted, which is one of the tricks

Step 4: Pour in the beef brisket and stir-fry over high heat until the surface of the beef is slightly yellow, and add cooking wine halfway to remove the smell.

Step 5: Pour in the boiling water that has just been submerged with the ingredients, add salt, and add tangerine peelBeef with tangerine peel is more rotten, tip 2. Add soy sauce to adjust the color, boil and simmer for 5 minutes on high heat, pour into the pressure cooker, use the electric pressure cooker to set the beef and mutton stall, and press it with a gas pressure cooker for 40 minutes.

The sixth step, I used a gas pressure cooker, pressed for 40 minutes, the beef is soft and rotten, the taste is rich, and the beef soup is more delicious.

There are many kinds of spices for beef stew depending on what you mainly do about the flavor of the place ! If it's braised peppers, you can put dried chili peppers and 13 kinds of spices with soy sauce! If you are making Cantonese flavor halal, you can put a little less, you can put a little oyster sauce, these boiled taste is very good!