Beef with red wine pine stew
Simmering it with red wine will remove the pineapple flavor, so even those who don't like pineapple can enjoy it in a delicious way. Cherry tomatoes and broccoli are added to add color, but you can also change it to other vegetables if you like.
How to make it
1
The beef shoulder loin is cut off. Place the crushed pineapple and beef in a plastic bag and let it rest in the fridge overnight. Return to room temperature before cooking.
2
Put the kelp soup stock in a large pot and heat it. Once the kelp stock is boiling, add the beef with the pineapple.
3
Add red wine and add small onions and mushrooms.
4
Once it boils again, remove the scum, add A, then remove it with aluminum foil, cover, and simmer over high heat.
5
After simmering for about 10 minutes, add dark soy sauce and add the cherry tomatoes and broccoli and mix lightly. Turn off the heat, add water-soluble potato starch and stir the whole thing. Lightly cook it and when it thickens, it's finished.
Ingredients for 3 people
-
- Uses beef
- 260g
-
- pineapple
- 50g
-
- Kelp broth
- 200cc
-
- red wine
- 300cc
-
- Onion Use small onions
- 5
-
- mushroom
- 5
-
- broccoli to a size of about 15g and boil it.
- 75g
-
- Cherry tomato
- 5
-
[A]
- sugar
- 2 tbsp
-
- Dark soy sauce
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tbsp
-
- Water-soluble potato starch
- 1 tablespoon
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