Easiest Way to Cook Perfect stewed beef in clear broth

Easiest Way to Cook Perfect stewed beef in clear broth Delicious, fresh and tasty.

stewed beef in clear broth. (Remark: I often used this method to make the classic stewed Beef Brisket in Chu Hou sauce.) By adding a bit of rock sugar, not only it makes the beef brisket taste pleasant, but also it helps the meat turn soft more quickly. Chicken stock works perfectly as a clear soup base. Asian beef and vegetable stew in clear broth recipe.

Beef stock is made by combining bones with a small amount of meat, a mirepoix (mixture of onions, carrots, and celery stalks), aromatics in water, then simmering in a stock pot for three to six hours on the stove top.

The solids are then strained, leaving a clear stock that can then be used for stews, soups, braises, sauces, and other recipes.

A traditional beef stew made from trimmed, lean beef chuck.

You can have stewed beef in clear broth using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of stewed beef in clear broth

1. You need 1 kg of beef chunks.

2. It’s 1 of cabbage.

3. You need 4 each of string beans.

4. It’s 4 each of pechay.

5. You need 1 of whole corn.

6. You need 1 of saba banana.

7. It’s 1 of whole black pepper.

8. Prepare 1 of shallot/onion.

9. It’s 5 tbsp of fish sauce.

10. It’s 1 of water.

This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.

Oh yes, my family makes stewed beef also!

And it is served over rice in my house too.

But we make it with the beef, onion, salt, pepper and water, no beef broth or onion soup mix.

stewed beef in clear broth step by step

1. in pressure cooker add the beef chucks put some water enough to cover the beef then add the sliced onions cook for atleast 30 to 40 mins medium heat.

2. cut cabbage into four; cut the string beans,saba banana and corn into two..

3. release the air to the pressure cooker before openning the lid once air is gone open the pressure cooker and add the vegetables except for cabbage.

4. toss in all the ingredients together and add the seasonings adjust according to taste.

5. before turning off the fire toss in the cabbage and close the pressure coooker let the broth cook the cabbage.

6. serve into bowl.

But no one said that the main liquid should be water.

Ideally, you'll use beef stock, but beef broth is fine too.

Instant bouillon paste will add flavor and is perfectly acceptable.

Indeed, even if all you have is chicken stock, it will still be better than water and won't make your beef stew taste like chicken soup.

Enough stock to cover the meat completely with a lot to spare ( at least six to eight inches over the meat) This is a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version.