Beef Potato and Chestnut Stew Recipe
This refreshing, hearty, and tasty soup is perfect cooked, I bet it will satisfy your stomach for sure.
Prep time: 30 minutes
Total time: 110 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
2-3 potatoes, cut into small cubes
1 carrot, cut into round
3.5 oz./ 100 g beef tenderloin, cut into 1-inch cubes
1/2 cup chestnuts
1 tbsp. chopped scallion
2 bay leaves
2 star anise
1 tbsp. cumin
1 tbsp. Szechuan peppercorns
1 tbsp. ground black pepper
1 tbsp. light soy sauce
2 tbsps. white sugar
1 tbsp. rice wine, or dry sherry
1 tsp. salt, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. In a bowl, combine beef cubes, 1 tbsp. ground black pepper, 1 tbsp. rice wine, and 1 tsp. salt together, let them marinate for about 30 minutes.
2. Preheat a wok over medium heat for 30 seconds before adding 2 tbsps. vegetable oil, swirling it along the sides until hot, then stir fry beef cubes for 3 minutes over medium high heat.
3. Then add 2 tbsps. white sugar, 2 star anise, 2 bay leaves, 1 tbsp. Szechuan peppercorns, and 1 tbsp. cumin, swirl into 1 tbsp. light soy sauce, stir fry to mix everything together, pour into enough water, cover and dial down to simmer for about 80 minutes.
4. Place the carrot cubes, potato cubes, and chestnut into the wok at the last 10 minutes of cooking, continue to cook until tender.
5. Top with a sprinkling of chopped scallion before serving, ladle into warmed bowls, when cool enough to handle, serve.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 22.05 g |
| Total fat: 10.75 g |
| Carbohydrate: 16.5 g |
| Calories: 251 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!