This incredibly rich tomato, potato, and beef stew is so delicious you'll finish every last drop of the broth! The beef is tender and flavorful, the potatoes are soft and fluffy, and the sauce is absolutely amazing with rice. Adults and kids alike will love it! No need to caramelize sugar—even kitchen novices can succeed on their first try!
Materials
Steps for making tomato, potato and beef stew
We make a pot of this every few days, and it's gone in seconds!
Place beef short ribs in a pot of cold water with scallions, ginger, and cooking wine. Bring to a boil, skim off the foam, and remove the beef to drain. Heat a little oil in a pan, sauté scallions and ginger until fragrant, then add the beef and stir-fry.
Add half of the tomatoes, along with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of tomato paste. Stir well. Add beef broth or hot water to cover the ingredients, along with a few rock sugar pieces and spices.
Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Add potato chunks and a suitable amount of salt, and cook for about 20 minutes until the potatoes are soft. Add the remaining tomatoes and reduce the sauce over high heat (don't reduce the sauce too much, it's so delicious with rice!).
A simple and delicious dish
It's so good with rice!
The broth is absolutely delicious with rice!
Tips for stewing beef with tomatoes and potatoes
Soak the beef in hot water to remove the blood. You can continue to use the broth after blanching and skimming off the foam. If you don't have tomato paste, you can use tomato sauce instead!
