Beef Stew by Irene Chan-Whitlam

Beef Stew by Irene Chan-Whitlam -

https://www.facebook.com/groups/platepalate/permalink/870030623051239/

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.

Beef Stew by Sara Pang

Beef Stew by Sara Pang -
https://www.facebook.com/groups/platepalate/permalink/851934278194207/

Overnight slow cooked Beef Stew -

Ingredients:
1kg Beef shin, cubed
3 tomatoes, chopped
3 large yellow onions, chopped
1 tsp Italian herbs
1 bay leaf
1/2 tsp salt
1/2 coarse black pepper
1L homemade chicken stock (enough to just cover the beef)
1 tbsp corn starch

Put onions, tomatoes, beef, stock, seasoning, chicken stock and herbs into the slow cooker. Switch to auto-shift mode. Slow cook for at least 5 hours or overnight (I did mine for 8hrs). Add water into corn starch, and put table spoon by tablespoon of starch mixture into the slow cooker to the right consistency. Serve hot.

Beef Stew by Sylvia Mun

Beef Stew by Sylvia Mun -
https://www.facebook.com/groups/platepalate/permalink/846923698695265/ 800gm of cubed beef

6 potatoes (cut half)
3 carrots (cut into triangles)
1 whole large onion (quartered)

2 tablespoons of oil
3 tablespoons of Lee Kum Kee oyster sauce
2 tablespoons of cooking wine
100 ml of beef stock
1 teaspoon of bovril
Lots of black pepper
Boiled water

Method:
1. Heat up oil in wok
2. Fry the onions until transparent, add a dash of salt
3. While fire is very hot, put in the cubed beef
4. Fry until the juice is sealed
5. Add carrots
6. Add wine, oyster sauce, bovril and beef stock
7. Add boiling water to make sure that it covers all the ingredients in the wok.
8. Simmer in low fire for about 20 mins, then add potatoes
9. Continue to simmer for at least 45 mins to an hour
10. Add black pepper
11. Add a dash of salt according to taste

You would need to continuously top up the water level as you want the stew to cook in the sauce and not dry up.
And generally, the rule of thumb is the longer you cook, the softer the beef will be.

Beef Shank by Sara Pang

Beef Shank by Sara Pang -
https://www.facebook.com/groups/platepalate/permalink/841261849261450/

Ingredients:
Beef/chicken stock 1L
4 pcs of beef shank
A can of Tomato purée
Oregano/ parsley dried herbs 1tsp each
Rosemary 1/2 tsp
Bay leaf 1 pcs
Salt/ pepper
Corn flour 1/2 cup
Carrot 2 pcs
Celery 4 stalks
Swiss brown mushroom 10pcs
2 large yellow onion
10 clove garlic (whole, unpeel)

Steps:
Lightly season the shanks with salt and pepper. Light coat the seasoned shanks with corn flour and shake off the excess. Pan fry till browned. Set aside. In same pot, sauté chopped onion and till lightly brown. Add herbs sauté for another 2 mins. Add veg and pour in stock, tomato purée and bring to boil. Return the pan fried shank to the pot. Simmer with low fire for 4 hours. Add mushroom in the last hour of simmering. Remove shanks and let the gravy thickens up by turning up the fire.
Serve with greens or roasted veg, herb rice or mashed potatoes like mine.

Guinness Beef Stew by Lucy Yap-Juhasz

Guinness Beef Stew by Lucy Yap-Juhasz -
https://www.facebook.com/groups/platepalate/permalink/803792369675065/

Guinness Lamb Stew
http://www.myrecipes.com/m/recipe/guinness-lamb-stew

Guinness Stout's slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty lamb-and-vegetable stew a deep, rich flavor. If you can't find Guinness, or if you don't like it, substitute another dark beer.

Ingredients (7 servings)
8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Preparation
Total: 3 Hours, 20 Minutes
1. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Beef Satay by Suri Aziz

Beef Satay by Suri Aziz -
https://www.facebook.com/photo.php?fbid=1506252569634790&set=gm.760912600629709&type=1&theater

600g beef ( I use flank steak) cut jnto small cubes
1 onion
4 cloves garlic
1 thumbsize ginger
2 lemongrass
2tbsp cumin
2 tbsp coriander powder
1 tbsp tumeric
1 tbsp chilli powder
2 tbsp kicap manis
2 tbsp honey
Salt to taste.
Blend all above ingredients and marinade beef or chicken.

Gravy

1 onion

1 thumbsize ginger
3 tbsp chilli paste
1 tbsp cumin powder
2 tbsp coriander powder
1 tbsp assam pulp ( I use adabi assam paste)
3 cups water
1 cups toasted peanut
Blend all ingredients and simmer in pot, add salt and sugar. Adjust the taste accordingly.
Marinade min 1hr. The longer the better.