Tomato beef stew
Equipment
- instant pot/ pressure cooker optional
Ingredients
- 1½ lbs Beef flank
- 5-6 tomatoes
Sauce
- 3 tbsp soy sauce
- 1 tsp dark soy sauce
- 3 tbsp ketchup
Aromatics
- 1 bay leaves
- 5 dry chilli
- 1 star anise
- ⅓ stick of cinnamon
- 3 slices of ginger
Other ingredients
- 3 tbsp oil
- 2 tbsp granulated sugar or ¼ cup rock sugar
- 2 tsp salt
- 1½ cups water 475ml- lessen if you put more tomatoes
Cornstarch mixture
- 1 tsp cornstarch
- 2 tbsp water
Instructions
Prep
- Cut the beef into stew size chunk. Soak the beef in a bowl with some room temp water for 10 minutes.
- Cut the tomatoes into similar size to beef, set aside.
- Combine ketchup, soy sauce and dark soy sauce.
- Find all the aromatics and place onto a plate or bowl.
- Drain the beef and set aside. Tip: paper towel dry the beef.
Making the stew
- In a pot or instant pot, put some oil and put in sugar or rock sugar. Heat it on medium until the sugar dissolve. Add the beef in and stir fry until there are no red left on the beef.
- Add in half tomatoes.
- Add in the sauce prepared earlier.
- Add all the aromatics, water and salt. Close the lid if using instant pot
- Pressure cook for 25 minutes. If cooking on stove top, cover and simmer for 40 minutes.
- Once done, release the steam. Open the lid and discard the aromatics. Add in the rest of the tomatoes and put on sauté.
- If cooking on stove top, discard the aromatics, add rest of the tomatoes and simmer for 10 minutes.
- Add in cornstarch water to thicken the stew.
- Serve with rice and sprinkle some green onions as a topping.
Notes
If you are putting a lot of tomatoes in, don’t add too much water as the tomatoes has a lot of water. If it is too watery, can always thicken it up with some cornstarch water.
