Beef Stew
INGREDIENT
500g Beef – chuck or brisket, cut into cubes
2 tbsp Cooking oil
1 large Onion – chopped
2 cloves Garlic – minced
2 Carrots – sliced
2 Potatoes – cut into chunks
2 stalks Celery – sliced
1 tbsp Tomato paste
2 cups Beef stock
1 tbsp Soy sauce
½ tsp Vinegar
¼ tsp Sugar
½ tsp Mixed herbs
¼ tsp Black pepper
½ tsp Salt – adjust to taste
¼ tsp MSG
Thickening
1 tbsp Flour
1 tbsp Water
Garnish
Fresh parsley
Method
-
Heat oil in a pot over medium heat.
-
Add beef cubes and sear until browned on all sides. Remove and set aside.
-
In the same pot, add onion and garlic, sauté until soft and fragrant.
-
Add tomato paste and stir for 1 minute.
-
Return beef to the pot, then add carrots, potatoes, celery, soy sauce , vinegar , sugar , mixed herbs , black pepper, salt, and MSG .
-
Pour in beef stock . Stir well and bring to a boil.
-
Once boiling, reduce to low heat, cover, and simmer for 1½ to 2 hours — or until beef is tender and the sauce thickens.
- If the sauce too thin add in thickening by mixing flour and water .
-
Garnish with chopped parsley before serving.
