Beef stew
When winter arrives and we are plagued by cold, fatigue, or lack of energy, a warming, nourishing stew is just the thing. This recipe combines classic TCM ingredients that strengthen qi, blood, and yang - a real winter tonic.
PREPARATIONS
15-20 min preparation time
1.5-2 hours cooking time
INGREDIENTS
- 400–500 g beef (soup or stewing meat)
- 1 thin slice of dang gui*
- 2 carrots
- 1 parsnip
- 1 bay leaf
- 2–3 slices of fresh ginger
- 1.2–1.5 l water
* Available directly in our shop.
INSTRUCTIONS
Cut the beef into bite-sized pieces and fry briefly in a large pot over medium heat. Peel the carrots and parsnips, chop them into large cubes, and add them to the meat along with the ginger slices. Then pour in water so that all the ingredients are well covered. Add the bay leaf and thin slice of dang gui and bring the stew to a boil. Then reduce the heat and simmer the stew gently at a low temperature for 1.5–2 hours until the meat is tender and the flavors have fully developed. Before serving, remove the dang gui slice and season the stew with salt to taste.
