How to make carrots and potatoes stew beef

\”I experienced the lightness and sharpness of NANOCERA porcelain knife once before, and it can be said that many places can be used. This time I used it to make carrots and potatoes stewed beef, which can be said to deepen the understanding of ceramic knife. Light and easy to use. It is said that it can also resist oxidation. It is definitely a sword. \”

The details of the ingredients
Main ingredient ]



  • Tudou
  • Beef

  • 1000g
  • ]

  • Accessories
  • Ginger 1 piece
  • A little
  • [ 123] Water

  • A moderate amount
  • Soy sauce

  • 1 spoon Old sauce
  • 1 spoon

  • salt [ 123] A moderate amount
  • Soy sauce 2 spoons
  • Dry peppers
  • Guipi 1 piece [ 123]
  • Xiangye

  • A little
  • octagonal

  • Other flavors

  • Stewing process

  • A few hours of time

  • Ordinary difficulty

The practice of carrots and potato stewed beef stew
  • 胡萝卜土豆炖牛肉的做法步骤:1

    Peel the potatoes first

  • 胡萝卜土豆炖牛肉的做法步骤:2

    Then cut the block

  • 胡萝卜土豆炖牛肉的做法步骤:3


  • 胡萝卜土豆炖牛肉的做法步骤:44


    [123 ]

  • 5 胡萝卜土豆炖牛肉的做法步骤:5 Wash and cut the beef

  • 6

  • Add the beef with Ginger, cooking wine and cooking water (you can add some onions)

  • 7

  • Prepare spices


    Cold pot and cold oilSad incense spice

  • 胡萝卜土豆炖牛肉的做法步骤:8

    Add the beef with water, pour a little cooking wine

  • 胡萝卜土豆炖牛肉的做法步骤:9

    Add the old soy sauce, soy sauce and stir -fry

  • 胡萝卜土豆炖牛肉的做法步骤:10

  • 胡萝卜土豆炖牛肉的做法步骤:11

    ] 11

    Add a spoonful of soy sauce, add enough water, boil on high heat and turn to low heat for about 1 hour. Time is determined by the size of the meat

  • 胡萝卜土豆炖牛肉的做法步骤:12


    Add carrots and potatoes to simmer together, add salt to season and cook.At this time, you will find that the potatoes are not soaked or discolored, and the effect of ceramic knife antioxidant is obviously reflected.


When stewed beef, time is flexibly adjusted according to the size of your meat.

Add potatoes and carrots to prevent the stew from being too soft and rotten

Add seasoning in the later period of salt