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Perfect Winter Recipe – Melt in Your Mouth Tender Braised Beef with Potatoes

Byamazingfoodstv


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This is a perfect recipe for beginners. You just put all the ingredients together and let time do its job. It yields melt-in-your-mouth tender beef with a luscious, flavorful sauce that will make you devour heaps of rice unconsciously. Its flavor profile is gentle but rich with a subtle sweetness. The bean curd lends a delightful fermented aftertaste, elevating the dish to a different level.

INGREDIENTS

680g / 1.5 pounds beef stew meat (chuck, brisket, shank, or sirloin tip)
18g / about 6 cloves garlic
18g / about 6 slices ginger
60g / about 4 scallions, cut into stalks
20g / 1.5 Tbsps cooking oil
25g / 1.5 Tbsps soy sauce (Amazon Link –
18g / 1 Tbsp Zhuhou paste (Amazon Link –
18g / 1 Tbsp oyster sauce (Amazon Link –
8.3g / 1.5 tsps dark soy sauce (Amazon Link –
25g / 1.5 Tbsps tomato paste (Amazon Link –
20g / about 2 pieces red fermented bean curd (Amazon Link –
25g / 2 Tbsps sugar
960g / 4 cups water
400-600g / about 2-3 potatoes
120g / about ½ red bell pepper, cut into small triangles

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37 Comments

  4. Lots of regular yellow, white, or brown onion . And lots of carrots with those potatoes . That's what I see with this dish. Chinese food doesn't always need spring onion.
    Put it on rice too. If one wants to be light with the meat.

  27. I wouldn't use anything but shin beef and the leg meat to make stew. Everything else turns to tender SAWDUST and is indelibly dry, no matter how much gravy you have with it. I do not understand chefs who don't understand this very obvious fact. The only animal meat that is never dry no natter how long you stew it, is sheep.

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