How to Make Delicious Tomato Potato Beef Stew: A Step-by-Step Guide

Q: Can I use any type of tomato for this recipe?
A: Yes, any variety of tomatoes can be used, but fresh, ripe ones are recommended for better flavor.

Q: Is it necessary to use a pressure cooker for this recipe?
A: Using a pressure cooker reduces cooking time and makes the beef more tender, but you can use a regular pot, though it will take longer.

Q: Can I replace beef with another type of meat?
A: Yes, you can use lamb or pork, but cooking times may vary.

Tomato Potato Beef Stew

Notes

Ingredients:

300g Beef Brisket
Ginger, Green Onion (to taste)
Cinnamon, Star Anise, Bay Leaf (a few)
1 tablespoon Cooking Wine
1 tablespoon Rock Sugar
1 tablespoon Dark Soy Sauce
2 tablespoons Light Soy Sauce
Salt (to taste)
3 Tomatoes
1 Potato

Instructions:

Prepare ingredients as shown, soak beef brisket to remove blood.
Blanch beef in cold water with ginger, green onion, and cooking wine to remove any gamey taste.
In a pressure cooker, add ginger, green onion, star anise, bay leaf, cinnamon, and one diced tomato, then add the beef.
Season with two tablespoons of light soy sauce.
Add a tablespoon of rock sugar for flavor.
Season with a tablespoon of dark soy sauce.
Add enough boiling water and cook in the pressure cooker for 20 minutes.
Remove spices, transfer to a frying pan, season with a tablespoon of salt, add remaining tomatoes and potato, and stew until the potato is tender.
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Beef should be tender and flavorful.
The tomato sauce should be rich and perfect for mixing with rice.