Cut beef into medium chunks.
Stir fry with lots of chopped garlic, onions, shallots, ginger in olive oil.
Brown the beef, add in cut carrots and softened chinese mushrooms. Add water to cover, soy sauce, cooking wine, canned stew tomatoes and let it slow cook for at least 3 hours at low heat or in slow cooker.
Tada...... serve with rice or noodles.
Oh....I also add in hard boiled eggs during the slow cooking.
2 comments:
I am looking at this stew and thinking I will now have to break out the crockpot, too. By the time I finish reading your posts, I might become pretty darn domestic.
Thanks for stopping by to meet the OCD Cook.
Beef stew is always my favorite during winter........
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