Beef Stew by Irene Chan-Whitlam

Beef Stew by Irene Chan-Whitlam -

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2 tablespoons oil

1/2 small onion, cut into small pieces

2 cloves garlic

250g stewing beef, cut into small cubes

½ cup beef stock

2 carrots - cut into chunks

3 potatoes - cut into chunks

2 sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces

1 tablespoon soy sauce

1 tablespoon oyster sauce

½ teaspoon sesame oil

1 tablespoon Shaoxing wine

3 dashes white pepper

Method:

1. Heat up a pot with the oil and add the onion and garlic. Sautéed till fragrant.

2. Add the beef into the pot, followed by the carrots, potatoes and beancurd sticks.

3. Add the water and all the seasonings, stir to combine well.

4. Cover the pot, turn the heat to low, simmer and cook until the beef becomes tender. I simmered for 3 hours.

5. Serve hot with steamed white rice.