Beef and Potato Stew Recipe on the Stove

Preparation

Step 1: Prep the ingredients [00:26]

• Slice the ginger.
• Peel the garlic cloves.
• Cut the green onions into 2-inch segments, separating the stems from the leafy parts.
• Peel and cut the potatoes into 1.5-inch chunks.
• Cut the beef into uniform cubes, ensuring the muscle fibers on each piece are shorter.

Step 2: Sear the beef [01:35]

• Heat cooking oil in a pan over medium-high heat.
• Add the beef cubes and cook until browned on all sides. Remove the beef from the pan once cooked on the outside.

Step 3: Start the stew base [02:23]

• Heat cooking oil in a large pot over medium-high heat.
• Add the ginger slices, peeled garlic, and the stem parts of the green onion. Sauté briefly to release their flavors.
• Turn the heat to low. Add the soy sauce, dark soy sauce, and sugar to the pot. Once the mixture starts to boil, add the rice wine.

Step 4: Simmer the beef [03:04]

• Add the seared beef to the pot along with the hot water. The water should almost cover the beef.
• Bring the liquid to a rolling boil, then reduce the heat to low.
• Cover and cook for 1.5 hours, checking periodically to ensure the liquid level doesn't get too low.

Step 5: Cook the potatoes [03:45]

• Once the beef is tender, add the potato chunks to the pot and stir to combine.
• Cover the pot, turn the heat to medium-low, and let it cook for 15 minutes.

Step 6: Final touches [04:10]

• Add the leafy parts of the green onion, stir, and turn off the heat.