Cupnoodles | 
08 16th, 2009| 
Thanks to sis and tim, I got chunks of aussie top side beef with me and I thought stew would be a nice way to cook them. It was a weekday night and I didn’t want a complicated way of cooking them… so I decided to cook them the easiest way possible! On the way home from work, I dropped by the local pasar tani (farmer’s market) and got myself some carrots, tomatos and celery… the rest, well, I am just gonna use whatever I can find at home (as usual) 
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The first thing I did is cut up the beef into big cubes, then cover them lightly with flour and fry them in olive oil at medium heat. The idea of the flour is to make it brown nicer and when added with water, the flour adds flavours and helps thicken the stew. Once its all browned, I added salt/pepper and tossed in some minched garlic, onions, letting them sweat a little before adding a cup or so of chinese cooking wine (normally you use red wine).
Once the meat starts absorbing the wine in, I added water and chicken stock (usually its beef, but I didnt had any at home) and about 3/4 can of tomato puree until it covers the meat. In Chinese beef stew, its common to add rock sugar and I did the same with this with a combination of bay leaf and one small cinnamon as well to balance up the beef.
I then turn down the heat, put on the cover (so you don’t lose moisture) and let it cook for one to one and half hour, this of course will require regular stewing so they don’t burn since I didn’t wanna use the oven.
I sliced the carrots and celery and add it to the stew and let it cook for another 30 to 45 mins… as long as you are happy with how tender the meat is, its ready and do add water/wine along the way according to your preference. In the last 10 mins before turning off the fire, add in some tomatoes if you fancy .
Ingredients (just adjust everything to your taste):
1. Beef (I cooked about 6-7 pieces)
2. Water and stock (1 cube is enough)
3. Wine (red wine or cooking wine)
4. Garlic & Onions minced
5. Bay leaf & cinnamon
6. Rock sugar
7. Veges – carrots, celery, tomatoes, up to your liking!
8. Flour & olive oil (for frying)
9. Salt and pepper
10. Tomato puree
And you are done! Serve them hot and reheat overnight and they taste even better
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