LEE KUM KEE

Hearty Beef Stew

Serves 4

Ingredients

400g stewing beef, cut into 2cm cubes and blanched
350ml water
150ml cooking wine
200g potatoes , cut into 2cm cubes
100g carrots , cut into 2cm cubes
20g garlic, bashed
20g spring onions, diagonally cut
15g sugar
10g cinnamon
2pcs star aniseed
2 bay leaves
1 tbsp cooking oil
Some coriander leaves for garnishing

Method

1 Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed and bay leaves. When the aroma comes out, add the blanched beef, potatoes and carrots. Stir-fry for 2-3 minutes.
2 Stir in the sauce mix, cooking wine, water and sugar. Bring to a boil.
3 Lower the heat and simmer for 2 hours or until beef is tender. Serve.
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