Simple Way to Make Super Quick Homemade Beef, napa and enoki mushrooms stew
Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Ultimate Beef, napa and enoki mushrooms stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef, napa and enoki mushrooms stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef, napa and enoki mushrooms stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef, napa and enoki mushrooms stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beef, napa and enoki mushrooms stew estimated approx 1 hr.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Beef, napa and enoki mushrooms stew using 16 ingredients and 8 steps. Here is how you can achieve that.
The sweetness of Napa cabbage and creaminess of enoki mushrooms balance so well with beef neckbone cut. Adding half pack of extra firm tofu boost up protein and calcium. #pregnancy &postpartum#
Ingredients and spices that need to be Get to make Beef, napa and enoki mushrooms stew:
- Stock making
- 1 lb beef neckbone with generous meat attached
- 4 cups water
- 1/2 cup cooking wine
- 1 cinnamon stick
- 2 anise stars
- 2 rock sugar, optional
- Stew making
- Half cooked beef neck meat
- 1.5 lb napa cabbage, sliced
- 1 carrot, sliced
- 1/2 onion, sliced
- 1/2 pack extra firm tofu
- 1/2 pack enoki mushroom
- 1/2 cup chives or green onions
- A few goji berries
Instructions to make Beef, napa and enoki mushrooms stew
- Clean beef soup bones under running water and remove small impurities.
- Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release.
- Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day.
- Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok.
- Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently.
- Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color.
- Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner.
- Another easy alteration of this recipe is to add half cup of kimchi soup to make it spicy and sour.
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