Chinese beef stew with canned tomatoes and potato

Step 1/5

• 300 g beef
• 250 g waxy potatoes
• 1 onion
• 3 cloves garlic
• 2 slices ginger

• cutting board
• knife

Cut beef into 2-3 cm chunks (or use goulash beef), soak in cold water for 30 min.. Slice ginger. Roughly chop garlic, and quarter onion. Peel and roughly chop potatoes.

Step 2/5

• 1 scallion
• 1 tbsp Shaoxing wine

• pot
• colander

Rinse and drain beef, add to a pot with cold water with 2 slices of ginger and a knot of scallion. Add 1 tbsp Shaoxing wine. Bring to a boil, let simmer for 5 min.. Rinse and drain completely.

Step 3/5

• 2 tbsp vegetable oil
• 5 rock sugar
• 3 slices ginger
• 1 star anise
• 2 bay leaves
• 1 dried chili

• cast iron pot
• spatula

In cast iron pot, add vegetable oil. Add rock sugar, heat over medium-low heat, until the sugar melts. Then add beef, stir so the beef is coated. Then add onion, star anise, bay leaves, dried chilli, garlic and 3 slices ginger. Stir fry for approx 2 min..

Step 4/5

• 400 g canned diced tomatoes
• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine

Add canned diced tomatoes with light soy sauce, dark soy sauce, remaining shaoxing wine. At last, add potatoes. Stir everything to combine. Bring to a boil. Cover with lid and simmer over low heat for 45 min. to 1 hour. If the stew is too dry, add some boiling water.

Step 5/5

• scallion (for garnish)
• salt
• oyster sauce

When the stew is done, season with salt, or some oyster sauce to your liking. Garnish with scallion and serve with rice.

Enjoy your meal!