Beef stew with rice
It's a dish that takes a lot of time to make it right, but I made it with a simple version of the ingredients at home.
3 serving
Within 30 minutes
가시장미
Ingredients
  • Potato
    1ea
  • Carrot
    1ea
  • Broccoli
    50g
  • a can of peas
    2TS
  • Salt
    little
  • ground pepper
    little
  • Barbecue sauce
    3TS
  • red wine
    2TS
  • Ketchup
    3TS
  • Oostasos
    1TS
  • bay leaf
    2piece
  • olive oil
    2TS
  • Water
    2.5cup
Cooking Steps
STEP 1/5
Tap our Korean beef with a meat hammer to soften the flesh, cut it into bite-size pieces, and wash it slightly under running water. Drain and season with salt and pepper.
STEP 2/5
Cut the potatoes and carrots and trim the edges like that. Cut the broccoli in moderation and drain the pea can with hot water.
STEP 3/5
Grease a heated pan with oil and stir-fry beef until brownish. Add the red wine, cover and steam for a while. Add potatoes and carrots and stir-fry.
STEP 4/5
Add water, barbecue sauce, ketchup and Worcester sauce and simmer gently; add bay leaves and broccoli and simmer over medium heat. When the ingredients cook gently and the soup thickens, add a can of peas and season.
STEP 5/5
Put the beef stew on top of the warm rice and you're done!
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