Beef Stew
….ANNE and STEVE are traveling in Korea for 16 days, and they will come back home in a few days. I got a message from ANNE today. She said “Mom! I want to eat your beef stew when I come back home”. She always wanted kimchi stew with tuna whenever she came back from a trip. I think it’s because she ate so much delicious Korean food during her trip to Korea. She sent pictures of a lot of food and shared their travels. In particular, wheat noodles from Busan looked the best, but I’m still curious about the taste…. Anyway, I’m still excited when she tells me what food she wants. I am happy watching her eat deliciously than the hard work of cooking. My daughter calls this dish “mama’s beef stew!”. My family has eaten American style even when we lived in Korea 30 years ago. At that time, I needed to learn how to cook American dishes and use various spices. So I joined a cooking class. Cooking gave me a sense of accomplishment when my family ate my food deliciously. This recipe is one of my family’s favorite dishes. It’s good for breakfast in fall and winter seasons.
Servings: 5–6
Time: 1 hr 30 minutes
Ingredients:
- 3 cups beef tenderloin, cut into bite size
- 2. cups potatoes, cut into bite size(trim the conners, prevents the broth from becoming thick)
- 1.5 cups pearl onions
- 1 cup carrots, cut into bite size(trim the corners)
- 1 tbsp garlic, minced
- 4 tbsp unsalted butter
- 1 tbsp flour
- 1 tbsp paprika powder
- 2 cups chicken broth
- 1 canned whole tomato(12 oz), crushed with hand
- 2 tomato(ripe), peeled, removed seeds, and diced
- 2 tsp sea salt
- 1/4 tsp black pepper
- 2–3 stems fresh thyme
- 1 stem celery(this is optional)
Cooking Instructions
- Heat a pot with medium high heat and 4 cup water into the pot to boil. Cut crosswise very thinly with a knife on the top of the tomatoes.
2. Put the tomatoes into a bowl and pour the boiled water into the tomatoes for 1–2 minutes.
3. After 1–2 minutes, you can see the tomatoes starting to peel. Now, peel the tomatoes.
4. Cut into small size(remove the seeds).
5. Heat an oven pot with medium high heat and add the butter into the oven pot to melt.
6. Add the beef into the oven pot to stir fry them for 2–3 minutes.
7. Add the onion and keep stirring 3 more minutes.
8. Add the carrots and potatoes to keep stirring for 3–4 minutes.
9. Sprinkle the flour and paprika powder into the pot. Keep stirring them for 1–2 minutes.
10. Add the garlic, chicken broth, crushed whole tomato, sea salt, fresh thyme, and pepper to boil for 1 minute.
11. Preheat the oven to 392 F. Cover the pot with cheminee(paper cover) on top(helps prevent impurities from entering the food).
12. Cook in a preheated oven about 60 minutes.
13. After 60 minutes, turn off the oven heat and remove the oven pot into a counter.
14. Serve it hot(can divide and store in a freezer).
You can also view this recipe on instagram.
