Beef Stew in a Pot
1 hour 30 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Beef stew in a pot – the recipe for cooking Chinese cuisine, oddly enough, but this name has a very famous soup in China. This soup is served at the very end at state receptions. Beef stew in a pot is surprising not only in its name, but also in its preparation - do not think that it is cooked in a pot, cook the beef stew in a deep frying pan or saucepan, and after that it is transferred to a pot, cooked in a double boiler and served.
Recipe Ingredients
Cooking Recipe
For a Chinese recipe, beef stew in a pot wash meat and carrots and cut into small cubes.
Pour water into a saucepan and put on fire, put the chopped meat into the water, pour in rice wine (1 tablespoon) and cook over high heat until foam appears. Skim off the foam, reduce heat and cook for another 5 minutes. Add chopped carrots to the meat.
Stir, cook for another 2-3 minutes and put in a colander, we do not need broth - you can pour it out.
Wash medium-sized champignons and cut into quarters.
Wash green onions, shake off excess water. Peel the ginger. Finely chop the green onion and ginger.
Heat vegetable oil in a frying pan, put finely chopped onion and ginger, mix, and after 1-2 minutes add tomato sauce.
Then put the boiled meat with carrots, the remaining rice wine and water, salt, sugar, and ground pepper in the pan. Simmer the soup over medium heat for 20-25 minutes.
Add mushrooms to beef stew, stir, add starch diluted in water, stir again and remove from heat. Put the stewed beef and mushrooms in a pot; for flavor, you can pour a tablespoon of wine on the bottom of the pot. Cover the pot tightly with a lid and put in a double boiler for 20-40 minutes. Thick soup with tender and juicy beef meat is ready and can be served.