Beef Stew with Sweet Potatoes

    3 hours 15 minutes

    This is an interesting stew to prepare and to eat. The beef and sweet potatoes are served separately from their cooking liquid, with soy sauce for dipping.

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    Serves: 4 

    • chopped fresh ginger, to taste
    • 500g beef topside roast
    • 2 tablespoons vegetable oil
    • Chinese rice wine, to taste
    • water, as needed
    • salt, to taste
    • 500g sweet potatoes, peeled and chopped into large chunks
    • soy sauce, to taste

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Squeeze 1/2 teaspoon of liquid out of the ginger into a small bowl. Set aside.
    2. Blanch the beef in boiling water for 2 minutes and drain. Cut into bite-sized pieces.
    3. Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the beef, ginger liquid and rice wine and stir fry for a few minutes. Remove from the wok.
    4. Transfer the beef to a stock pot with a generous amount of boiling water. Re-boil over high heat. Turn the heat to low.
    5. Cover the pot and simmer until the beef meat is just cooked. Add the sweet potatoes and stew for about 2 hours. Season with salt.
    6. Transfer the sweet potatoes to a serving dish and then spoon the beef on the top. Pour the soup into a separate bowl and bring to the table. Serve with soy sauce for dipping.

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