This beef stew is perfect comfort food for colder weather. Beef slowly cooked in a beef stock with carrot, celery, onion, potato, and spices until tender
Ingredients:
500 gr beef
2 tbsp oil
1 carrot
1 potato
1 onion
1 celery stick
1 clove of garlic
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tbsp flour
250 ml red wine (optional)
1 liter water/ beef stock
Non MSG beef powder to taste
Salt and pepper to taste
Instruction:
1. Add to 2 tbsp oil into soup pot and sear 500 gr of beef until brown
2. Remove beef from pot and use the leftover oil to sauté onion, celery stick, carrot, and potato until fragrant
3. Add garlic and bay leave saute for a while until fragrant
4. Add Worcestershire sauce, tomato paste and flour and mix well
5. Pour in red wine and water / beef stock
6. Season it with salt, pepper and non MSG beef stock powder to your preference
7. Close the lid and let it simmer until the beef tender around 2 to 3 hours
Note:
1. Use olive oil and Himalayan pink salt for healthier version
2. Before sear the beef make sure the pot is really hot, high heat will help to lock the juice from the beef
3. If you don’t like mushy carrot and potato you can put both of it in the last hour
4. For non-alcohol version, I substitute red wine with sparkling red grape juice
5. You also can substitute red wine with beer
6. I use beef stock powder to enhance the flavor because i don’t have beef stock
7. To add more flavor i use Tonkatsu sauce instead Worcestershire sauce
8. You can use pressure cooker to save cooking time
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