Wednesday, August 29, 2012

Oriental Beef Stew

For me, nothing beats the taste of a good beef stew specially during winter or rainy seasons. Making the beef tender means more flavor in the soup, that is why I always see to it that when I make beef stew the meat is really tender so that you can enjoy it and not feeling like you are chewing a gum :D. This is my Oriental style of beef stew.

1/2 kilo beef
1/2 kilo bok choy or petsay
3 big potatoes
2 yellow corn
1 onion
1 teaspoon black pepper corn ( pamintang buo)
4 tablespoons soy sauce
salt to taste

1. In a pot put the beef, black pepper, onion and soy sauce then bring to boil, make sure that the water is enough to cook the beef until tender.
2. When the beef is tender add the potatoes and corn, simmer until done.
3. Then add the petsay and simmer for 2 minutes, add salt to taste. Turn off the heat.
4. Serve it hot. You can put some spring onion to garnish it.

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