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Beef Stew

15 Oct
Beef Stew

Bly wrote down the recipe in our little cookbook and I followed according to each and every step. This is definitely a recipe that’s full of flavour and easy to cook.

Beef is one of our favourite red meat and we use them to cook bulgogi or spaghetti with ground beef (Or mould them into meatballs).

Beef requires much more attention and handling to make sure the meat is cooked to the right tenderness. Definitely chicken and pork are much easier to handle from this perspective.

For our beef stew, we are using tomato puree as a base for the soup instead of beef stock. The sweet and sour tomato puree creates a layered texture as it acts as a contrast to the sweetness of the beef cubes. You just feel like continuing the soup journey to taste what are the other flavours present in the beef stew.

We used extremely lean beef for this beef stew as we want to cut down the fats in our diet. After cooking for 2 hours, our lean beef meat became rock hard cubes. At this stage, you have to persevere and continue to keep it cooking under low heat for another 4-6 hours. It is only after this long process where the collagen in the beef breaks down and you will achieve tenderized juicy beef cubes!

Here’s the recipe! Simply delicious!

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Posted by on October 15, 2012 in Beef-based, Recipes, Tomato-based

 

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