Tips for home cooked beef stew with tomatoes

Ingredients: 300 grams of beef, 1 tomato, 1 potato, half an onion, 30 grams of carrots, a few apples, a few dried hawthorns, 2 tablespoons of vegetable oil, 3 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of cooking wine, half a tablespoon of light soy sauce, a little white pepper.

Steps: 1. Wash the beef and cut it into small cubes. It's better to use beef or brisket with a combination of fat and lean, and I use beef tenderloin.

2. Dice the potatoes, carrots, onions and apples and set aside.

3. Put the tomatoes in boiling water for about 10 seconds and take them out.

4. Peel and set aside.

5. Boil the diced beef in water, drain and set aside.

6. Heat oil in a pan, pour in the onion and stir-fry.

7. Stir-fry the diced carrots a little.

8. Add the chopped tomatoes.

9. After stir-frying, add beef, dried hawthorn, diced potatoes and apples, sugar, salt, cooking wine, light soy sauce and white pepper.

10. Add a little more warm water and cook over high heat.

11. After boiling, skim off the foam, change to medium heat, cover and simmer for about 20 minutes.

12. Puree some diced potatoes with the bottom of a spoon and mix them in the soup.

13. Add the remaining diced potatoes and simmer over low heat.

14. Simmer until the soup is collected. You can also leave an appropriate amount of bibimbap in soup, depending on your personal preference.

15. a finished product drawing.

Beef stew with tomatoes].

Ingredients: 500 grams of beef, 3 tomatoes, 1 piece of ginger, 2 garlic pieces, 1 green onion, 15 grams of tomato paste, 1 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of salt, a little vegetable oil, 100 grams of water.

How to make it]:

1. Prepare the ingredients used, cut the beef into small pieces and soak for 1 hour, clean the blood and water, wash the skin of the tomatoes, and prepare the ingredients.

2. Put the beef cubes into the pressure cooker and add water to cover the beef.

3. Set the stew function, high pressure for about 15 minutes, stew the beef softly.

4. Stewed beef, take out warm water and wash it, and put it on a plate for later use.

5. When stewing beef in a pressure cooker, let's process the tomatoes, cut the surface of the tomatoes into cross flowers, pour boiling water, and soak for 1 minute, so that the tomatoes can be easily peeled.

6. Cut the tomatoes into hob pieces and put them on a plate for later use, and chop the ginger, green onions, and garlic for later use.

7. Pour an appropriate amount of vegetable oil into the pot and heat it, add chopped green onions, ginger and garlic, and stir-fry until fragrant.

8. Add the beef cubes, stir-fry and mix well, and stir-fry for about 1 minute.

9. Add tomato sauce, stir-fry and mix well with beef to evenly coat the beef pieces with tomato sauce.

10. Pour the tomatoes into the pot, stir-fry and mix well until the tomatoes are soft and fragrant.

11. Add a small half bowl of boiling water, cover the pot and simmer for 2 minutes to make the tomato soup richer.

12. Open the lid, add 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of pepper, season and mix well, and turn off the heat after the juice is reduced.

13. Put it in the soup plate, it can be served, the fragrance is rich and delicious, and the rice is absolutely delicious.

Ingredients: 900 grams of beef, 3 tomatoes.

Excipients: 1 garlic, half a green onion, 2 star anise, 1 cinnamon, 3 bay leaves, 3 shiitake mushrooms, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of hot water, 1 chives.

1. Prepare beef and tomatoes; Choose fat and lean beef, and softer tomatoes with juicy.

2. Garlic, green onions, star anise, cinnamon and other seasonings are prepared, because the acidity of tomatoes should be highlighted, so these seasonings do not need to be too much, so as not to become too miscellaneous; Shiitake mushrooms are diced for easy flavoring.

3. The tomatoes are fried directly into the iron pot to make the soup, yes, without putting a drop of oil; Pour the beef into it and stir-fry a few times, then pour in spices, soy sauce, salt, and bring hot water to a boil.

4. If you want to eat a pot in advance, you can put it in a small pot and then heat it with an alcohol stove and serve it on the table, and it is very pleasant to eat steaming.

Ingredients: 500 grams of beef, 1 tomato, a little oil, a little cooking wine, bay leaves and other seasonings.

Steps. 1 】 The main ingredient beef, rinse with cold water, and dry the water slightly;

2 】 Cut the beef into evenly sized pieces and prepare the appropriate amount of spices;

3 】 Put an appropriate amount of oil in the pot;

4 】 After the oil is hot, add spices and ginger, stir-fry until fragrant, pour in the cut beef pieces, pour in a little cooking wine and an appropriate amount of salt;

5 】 After the water of the beef pieces is fried, pour it into the electric pressure cooker, add half a bowl of water, and simmer for 30 minutes;

6 】 Peel and dice the tomatoes and pour them into the pan, stir-fry the tomato juice into a paste, considering that it is too greasy, so there is no oil when frying the tomato juice;

7 】 Pour the pressed beef cubes into the fried tomato juice, put a little salt, and reduce the juice over high heat.

Tip: Step 5: Stew the tomatoes and beef together to absorb the flavor.

Ingredients: 400 grams of beef, 3 tomatoes, appropriate amount of star anise, appropriate amount of green onions

Appropriate amount of garlic, appropriate amount of coriander, two slices of ginger, and appropriate amount of salt.

Steps. 1 】 Soak the beef in cold water for two to three hours, changing the water three times during this period. Cut into cubes and blanch;

2 】 Wash and cut three tomatoes into pieces for later use;

3 】 Heat the oil in the pot, add the green onion, ginger, garlic and star anise and stir-fry until fragrant;

4 】 Pour in the beef;

5】 In pouring the tomatoes;

6 】 Fry until the persimmons come out of the water;

7 】 Add an appropriate amount of boiling water, bring to a boil over high heat, turn to low heat and simmer, add an appropriate amount of salt and coriander before cooking;

Tips: Beef stew, you can't go wrong with salt! The best time to wait until the beef is cooked before adding salt is more appropriate;

If you put salt too early, the beef will be tight, and the stew will not be soft and delicious;

If you put salt too late, the beef will not taste good, and put salt after the beef is just broken, so you are not afraid that the beef will not be soft and rotten, and you are not afraid that the beef will not taste good.