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Braised East-West beef stew

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PT2H30M

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Ingredients

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Method

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1
Blanch the beef for 10 minutes in boiling water then drain well in a colander and pat dry with paper towels
2
Heat the oil in a wok or heavy casserole pot over a moderate heat and add the onions, garlic and lemon peel. Once slightly soft, add the beef
3
Add the soy sauce, Shaoxing wine (or sherry), hoisin sauce, plum sauce and tomatoes
4
Bring the mixture to a boil then lower the heat, cover and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time
5
Add the carrots, turnips, and potatoes and cook, covered, for 20 minutes or until tender. Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side
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Braised East-West beef stew

 
 

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