Chinese-Style Beef & Tomato Stew

Method

1. 1

   Prep ingredients

   Cut the beef stew meat and potato into 3 cm pieces, slice the onion and ginger, and rinse the white rice on a cutting board.
2. 2

   Brown the beef

   Heat the canola oil in a large heavy pot over medium-high heat; add the beef stew meat in batches and turn the cubes to brown several sides.

   12 min

   Tip: Avoid crowding the pot or the beef will release moisture instead of browning.

3. 3

   Build the stew

   Add the onion and ginger to the large heavy pot over medium heat and stir for a minute; add the canned diced tomato, beef broth, soy sauce, and potato.

   5 min
4. 4

   Simmer until tender

   Cover the large heavy pot and simmer over low heat, stirring occasionally and adding 1/2 tsp salt and a few grinds of black pepper.

   50 min

   Tip: Keep the simmer gentle; a hard boil can make the beef tough.

5. 5

   Cook the rice

   Meanwhile, combine the white rice with 360 ml water in a medium saucepan; cover, bring to a boil, then lower to low and cook covered.

   18 min
6. 6

   Taste and serve

   Taste the stew in the large heavy pot and adjust with salt, black pepper, or soy sauce; spoon it over rice and serve.