Beef Carrot Potato Stew Recipe
Is there anything homier than a bowl of beef carrot potato soup? The slowly simmer beef and tender carrot, garnished with scallion is the definition of comfort food.
Prep time: 30 minutes
Total time: 110 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
1 tbsp. cumin
2 star anise
2 bay leaves
3.5 oz./ 100 g beef tenderloin, cut into 1-inch cubes
2-3 potatoes, cut into small cubes
1 tbsp. chopped scallion
1 carrot, cut into round
1/2 cup chestnuts
1 tbsp. ground black pepper
1 tbsp. Szechuan peppercorns
1 tbsp. rice wine
1 tbsp. light soy sauce
1 tsp. salt, or to taste
2 tbsps. sugar, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. Combine beef cubes, 1 tbsp. ground black pepper, 1 tbsp. rice wine, and 1 tsp. salt in a bowl, mix them well and marinate for about 30 minutes.
2. Preheat a wok over medium heat for 30 seconds, then add 2 tbsps. vegetable oil and swirling along the sides until hot, stir fry beef cubes over medium high heat for 3 minutes, or until cooked.
3. Then add 2 tbsps. sugar, 2 star anise, 2 bay leaves, 1 tbsp. Szechuan peppercorns, and 1 tbsp. cumin, swirl into 1 tbsp. light soy sauce and stir fry to mix everything together, pour into enough water to cover them, put on the lid and simmer over low heat for about 80 minutes.
4. Place the carrot cubes, potato cubes, and chestnut into the wok at the last 10 minutes of cooking, keep cooking 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: 12.96 g |
| Total fat: 5.95 g |
| Carbohydrate: 25.3 g |
| Calories: 206.8 kcal |
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