Food & Drink Magazine

Beef Stew

By Tristan00 @tristan00
1 kilo beef, cut into 1 ½" x 1 ½" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis (fish sauce). Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve hot in a bowl with plain white rice.

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