Beef with Potato Carrot and Chestnut Stew Recipe

If you are in the mood for a hearty and tasty soup, then the perfect beef with potato carrot and chestnut stew recipe will satisfy your stomach, which is also refreshing.

Wok, bowl.

3.5 oz./100g beef tenderloin, cut into 1-inch cubes

1 carrot, cut into round

2-3 potatoes, cut into small cubes

1/2 cup chestnuts

1 tbsp.chopped scallion

2 star anise

2 bay leaves

1 tbsp.peppercorns

1 tbsp.cumin

1 tbsp.ground black pepper

1 tbsp.light soy sauce

2 tbsps.white sugar

1 tbsp.white rice wine

1 tsp.salt, or to taste

Cups water

2 tbsps.vegetable oil for stir-frying

1. In a bowl, combine beef cubes, 1 tbsp.ground black pepper, 1 tbsp.white rice wine, and 1 tsp.salt together, let them marinate for about 30 minutes (P1).

P1

2. Preheat a wok over medium heat for 30 seconds, then add 2 tbsps.vegetable oil and swirling along the sides, when hot, add beef cubes and stir fry for 3 minutes.

3. Then add 2 tbsps.white sugar, 2 star anise, 2 bay leaves, 1 tbsp.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, cover and simmer over low heat for about 80 minutes (P2).

P2

4. Place the carrot cubes, potato cubes, and chestnut into the wok at the last 10 minutes of cooking, cook until tender (P3).

P3

5. Top with a sprinkling of chopped scallion before serving, ladle into warmed bowls, when cool enough to handle, serve (P4).

P4