Beef Stew with Potatoes and Carrots

Name: Beef Stew with Potatoes and Carrots
Cuisine: American
Ingredients: 1.1 lbs beef shank; 4 medium yellow potatoes (about 10.5 oz); 1 large carrot (about 3.5 oz); 1 ripe red tomato (about 3.5 oz); 1 bunch cilantro; 2 cloves garlic; 1 small piece of ginger; Oyster sauce, seasoning powder, black pepper, cooking oil

Theu Dinh @cook_2603790

Thái Bình

Winter in Northern Vietnam is really cold. In the evening, the whole family gathers around a warm meal with dishes full of color and flavor, which helps to dispel some of the cold!

Theu Dinh @cook_2603790

Thái Bình

Winter in Northern Vietnam is really cold. In the evening, the whole family gathers around a warm meal with dishes full of color and flavor, which helps to dispel some of the cold!

Saved

Ingredients

1.1 lbsbeef shank
4medium yellow potatoes (about 10.5 oz)
1large carrot (about 3.5 oz)
1ripe red tomato (about 3.5 oz)
1 bunchcilantro
2 clovesgarlic
1small piece of ginger
Oyster sauce, seasoning powder, black pepper, cooking oil

Saved

Steps

1

Clean the beef shank, pat dry, and cut into cubes. Marinate with 1 minced garlic clove, 2 tablespoons oyster sauce, 1/2 tablespoon seasoning powder, and 3 tablespoons cooking oil for 30 minutes. Meanwhile, peel the potatoes and carrot.
2

Heat cooking oil and sauté the remaining garlic until fragrant. Add the marinated beef and stir-fry until browned. Add the tomato, water, and ginger, and simmer the beef until tender. Add enough water to cover. Once the beef is tender, add the potatoes and carrot. Continue cooking until the potatoes and carrot are soft. Season to taste, then serve in a bowl, garnished with chopped cilantro. Enjoy hot. This is a soup that my kids really love.
3