Potatoes and carrots are perfect match with beef. The former absorbs the beef and becomes no longer monotonous. The latter is wrapped in sand from potatoes and carrots, and then blended with the aroma of onions. This homemade sirloin beef stew allows children to eat more. Half a bowl of white rice, but the child he smashed a small glass of wine. Sometimes a dish is like life, men and women are not tired when they work together, and the meat is mixed with the cheeks.
Wash the diced beef, peel the potatoes and carrots, cut the hobs, cut the onions (to avoid the tears wearing a goggles on the face), cut the onions, ginger slices.
Pour the oil in the pot, about three times the amount of cooking on a weekday, pour in the potato pieces and carrot pieces, fry over medium heat. After the potato aroma (the taste of French fries), stir fry so that potatoes and carrots are fried on each side.
Wait until every potato and carrots are wrinkled all over the body, leaving the bottom oil in the pot.
Add the shallot ginger to the domestic base oil to scent.
Add the beef block and stir fry.
Beef stir fry until whitening discoloration, followed by cooking wine, soy sauce, soy sauce, sugar, allspice.
Stir fry until the beef is evenly colored and add water.
The water has not been over the beef, and the cover is covered with a large fire until it is watered.
While the beef is boiled, spread the onion evenly on the bottom of the saucepan (preferably the casserole), pour in the appropriate amount of oil and cover the medium to sauté the onion.
Pour the boiled beef and the soup into the onion pot quickly, and cook over a small fire for one hour.
Add the potato carrots and the appropriate amount of salt for an hour and continue to cook for 15-20 minutes.
A fragrant but not greasy beef stew is done! The onion has been turned into a muddy shape. The potatoes and carrots are not enough to be scattered. The beef is wrapped in potato sand. The taste is not too greasy, so I call this dish---sand beef stew. With white rice or noodles are good!
1, potatoes and carrots must be oily, otherwise it is easy to loose. In order not to waste oil, I only used three times the amount of oil for cooking. I need to stir it from time to time to make it even. The remaining base oil is just the amount of fried beef. 2, cut the onion will always burst into tears, tried to cut the water after the kitchen knife is not very effective, it is recommended to wear goggles than onion hot water and other methods to make it easier. 3, beef recommended to choose fat and thin burdock stew exports better. Because my family doesn't eat gluten and fat, I can only choose thin meat. 4, the onion evenly spread the bottom of the pot and first fry the fragrance is more easily absorbed by the beef, quickly open the lid and pour the beef so that the onion fragrance is not lost. 5, the salt is added to the beef and potatoes and carrots, put too early beef is not easy to stew and smash. 6, do not all the soup, dry, bibimbap or noodles taste good.