Clay Pot Beef Stew Recipe

Instructions

1. Cut 1 1/2 lbs of lean stew beef into cubes. Soak 8-12 dried shiitake mushrooms in warm water for 30 minutes.

2. Rinse and wash 40z of bayb portobella mushrooms and 40z of white button mushrooms. Dry them well. Cut off the long stems. Cut the caps into large slices about 1/4 inch to 1/2 inch in width, then set them aside.

3. Use a knife to peel off the ginger. Cut it into tiny pieces. Set the ginger aside and check to see if the shiitakes mushrooms have expanded. Squeeze the water out of the mushrooms. Dry them on paper towel. Cut off the stem, slice the mushrooms. Once the mushrooms are cut, set them aside and prepare the thickener.

4. In a small cup, mix 1 tablespoon of cornstarch with just a little water until it dissolves.

5. In a clay pot, heat 1 tablespoon of stir fry oil on medium. When it is hot, add the beef cubes. Cook on medium heat for 10 minutes. Cook the beef for 5 minutes on each side, or until it just lightly browns. Then add 3 tablespoons of oyster sauce and stir in thoroughly. Next, add 1 cup of beef broth and 1 tablespoon of cooking sherry. Give it a stir. Add in the mushrooms. Cover the pot, turn the heat to low, cook 2 1/2 hours.

6. After that, add in the cornstarch mixture. Once it gets thicken, It is ready to served.