Apple Beef Stew
A stew combining the sweetness of apples with the rich flavor of beef, slightly sweet and sour, tender meat, and fruity aroma that whets the appetite.
Ingredients
13 items- Beef brisket 500g
- Apples 2
- Onion 1
- Ginger 3 slices
- Garlic 3 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 1 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Salt to taste
- Oil 1 tbsp
Nutrition
Steps （7 steps）
Cut beef brisket into chunks. Place in cold water with ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, then simmer over medium heat for 3 minutes. Drain and rinse.
Peel and core apples, cut into 2 cm chunks. Cut onion into chunks, slice garlic. Set aside.
Heat 1 tbsp oil in pot over medium heat. Add onion and garlic, sauté until onion is translucent and fragrant, about 2 minutes.
Add beef chunks, increase heat to high, stir-fry until lightly browned, about 2 minutes. Add 1 tbsp cooking wine, light soy sauce, dark soy sauce, rock sugar. Stir to coat evenly.
Add apple chunks, star anise, and cinnamon stick. Pour in water to submerge ingredients. Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour until beef is tender.
Uncover, turn up heat to high, and reduce the sauce until thick enough to coat the back of a spoon, about 5 minutes. Taste and season with salt.
Turn off heat, ladle into bowls, garnish with chopped green onions or cilantro. Serve immediately.
Tips
Do not add apples too early to avoid mushiness; choose brisket with some fat for best texture; stir occasionally during reduction to prevent sticking.
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