Don't Go Out, Don't Always Eat Ramen, This One-Pot Stew is Simple, Delicious, Nutritious, and Gets Tons of Likes on WeChat Moments

Guide: Don't stay at home and always eat instant noodles, this one-pot stew is simple, delicious and nutritious, and it gets tons of likes on WeChat Moments.

Stay at home and don't always eat instant noodles. This one-pot red wine beef stew is simple, delicious and nutritious, and it gets crazy likes on WeChat Moments after being posted!

Red Wine Beef Stew

Ingredients:

Beef (ribs, beef shank, you can choose whichever you like)

Carrots

Onions

Tomatoes

Cucumber (or turnips, white radishes, potatoes) (This tomato is a super giant harvest from our small garden, bigger than onions, one is enough to cook the whole pot)

Salt, black pepper, Paprika red pepper powder, thyme, basil, rosemary, bay leaf, red wine, balsamic vinegar (What if you don't have these seasonings? You can use tomato-flavored Italian pasta sauce as a substitute, and use it to replace the tomatoes and seasonings)

Instructions:

This time I used bone-in beef tenderloin. It sounds a bit strange, because the big guys have the habit of buying cheap goods. They saw beef on sale and bought two boxes at once, one box was lost last time when grilling, and this one is still in the freezer. I think eating beef is about eating the beef's tenderness and sweetness, just like fresh fish can be steamed without bones—this beef that's been through the freezer is cut up, and it looks very beautiful, it's a waste not to sear it first, and it will definitely have more flavor. So, let's cook it.

Half-frozen beef tenderloin, cut the meat and bones into large pieces (actually, the beef is very beautiful, it's a waste not to sear it first)

Put the bones in cold water and boil over low heat. When the scum floats to the surface, discard it, and refill the pot with water, cover it, and simmer over low heat to make a rich broth.

Cut the beef into large chunks (because it will shrink a lot after stewing, don't cut it too small)

Spread the beef with a thin layer of flour

Turn the heat to high and sear the beef until both sides are browned

Don't wash the pot where you just seared the beef, throw in chopped onions and sauté over low heat. This step requires patience, about 15 to 20 minutes, but it's definitely worth it, the sweetness and aroma of the onions will greatly enhance the broth

Add the sautéed onions to the soup pot, along with carrots and tomatoes

Sprinkle in Paprika red pepper powder, thyme, basil, and a little dried rosemary, salt, black pepper, and a bit of dried rosemary

Add the just-seared beef

Pour in beef broth, red wine (I pour in two cups for this big pot), and a few bay leaves, bring to a boil, cover and simmer over low heat for 2 hours (This time I'm making soup, so I put in more water, if you want to make a thick beef stew, you can use less water)

In the last 10 minutes before it's done, add the cucumber (cucumber is easy to rot, so add it last, if you use turnips or white radishes, add them to the pot at the beginning)

Taste and adjust seasoning with salt and pepper after boiling

Finally, sprinkle a little more dried rosemary on top, and if you like a richer flavor, you can drizzle a bit of cream.