Stew beef with potato and tomato


300 grams beef

2 tomatoes

1 large potato

1/2 onion, sliced

2 tablespoons vegetable oil

1/2 teaspoon black pepper

1 star anise

1 star anise

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon chicken powder

1 piece ginger, sliced

1 small bunch green onion, sliced

1 small bunch parsley, sliced

1 tablespoon cooking wine


1. Rinse the beef, slice into chunks


2. Pour some water in a stew pan, add some ginger in the stew pan, heat the stew pan over high heat, bring to a boil, add the beef in the stew pan


3. Bring to the boil, continue to boil for 5 minutes, take out the beef, drain


4. Heat a fry pan over low heat, pour vegetable oil in the fry pan, heat the oil until shimmering, add the black peppers and star anise in the fry pan, stir until fragrant, add the onion in the fry pan, stir until fragrant


5. Slice the tomatoes into chunks, drop in the fry pan, pour soy sauce in the fry pan


6. Stir until the tomatoes are softened


7. Heat another stew pan over high heat, pour some water in the stew pan, bring to a boil, add the blanched beef in the stew pan


8. Peel and rinse the potato, roll and slice the potato, drop the potato in the stew pan


9. Pour the tomato mixture in the stew pan


10. Cover the stew pan with the lid, bring to the boil turn down to low heat, stew for 20 minutes, until the soup is smooth


11. Season with salt and chicken powder


12. Add the parsley in the stew pan


13. Serve