Lily's Dad's Beef Stew

This stew can be made in large batches and reheated. My girlfriend's dad visited from China and taught us this recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the beef until cooked and strain out the foam that appears at the top. Remove beef and set aside.

Step 2

In a wok or large pot, add in your cubed tomatoes and cook on medium heat.

Step 3

Eventually the tomatoes will break down and become almost soupy. Add the meat once they do & bring to a simmer.

Step 4

Add some regular soy sauce into the pot (I just go around in a quick circle once)

Step 5

Add in some dark soy sauce (very little at a time) until the colour is where I want it (brownish red).

Step 6

Add a little bit of salt & pepper to taste, but we can adjust more later.

Step 7

Add a couple bay leaves, the potatoes, carrots and onion to the mix.

Step 8

Begin boiling water in a kettle on the side.

Step 9

Turn the heat up to medium and begin stirring. Do this for a few minutes while the ingredients blend and the sauce heats up. If the mix looks a bit dry, add some boiled water from the kettle.

Step 10

Add to a rice cooker / instant pot / slow cooker and use the device's stew setting for 1 hour.

Step 11

Let cool for a bit then serve. This can also be made the night before and reheated. We always eat it over rice.