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Beef Stew

There is something about beef stew that makes me feel so homey...

One of my home group members is a great dad who manages his own business and cooks for his children while his wife works. His signature Beef Stew is superb...



What to Use? (Serves 3-4)
2 medium-sized beef bones
400g beef chunks (1 inch x 1 inch cubes)
3 large onions, quartered
3 medium potatoes, quartered
3 stalks of celery, sliced thickly
3 carrots, cut diagonally
3 medium capsicums (green, yellow, red), sliced thickly
3 large tomatoes, quartered
3 tbsp tomato puree
1 clove of garlic, chopped finely
2 cm cinnamon stick
1 star anise
4 cloves
1 tsp thick soy sauce
Salt and pepper to taste

How to Prepare?
Preparatory work:
1. Marinate beef chunks with chopped garlic, salt, pepper, and thick soy sauce for 2-3 hours (up to you).

2. To prepare beef stock (so that we do not need to use beef stock cubes that contain MSG), place beef bones in a stewing pot and cover with water. Cover the pot and bring to boil over high heat. Reduce heat to a medium boil when the water starts to boil furiously. Turn off heat and leave to cool once the liquid becomes cloudy. Skim the fat away.

Stewing time:
1. In a pan, heat oil and fry cinnamon stick, star anise, cloves and onions. Add in marinated beef when the onions begin to change color. Stir.

2. When the beef is nicely browned, add potatoes, carrots, celery, and capsicum. Stir for a couple of minutes.

3. Then, transfer everything in the pan into the stewing pot. Simmer over low heat until gravy thickens.

4. Add in tomatoes and tomato puree. Let them simmer for a moment until tender. Add salt and pepper to taste.

Lots of work but the end result is fantastic. A hot bowl of beef stew cures all loneliness... Yummy...

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