2 Ways to Make Delicious, Aromatic, Tender Beef Stew with Beans at Home

Prepare the ingredients

First, soak 250 gr of chickpeas in a pot overnight to expand. After that, drain the soaked chickpeas, add fresh water, place the pot on the stove, and boil the chickpeas for about 20 – 30 minutes with a little salt until they are soft.

For the beef, wash it thoroughly, drain, and cut it into bite-sized cubes.

Peel the potato and carrot, wash them, drain, and cut them into bite-sized pieces.

Make marinade, marinate meat

To make the marinade, put into a bowl 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 teaspoons of chili sauce, 1 tablespoon of ketchup, 1 teaspoon of seasoning powder, 1 teaspoon of brown sugar, 1 tablespoon of cooking oil, 1 chopped shallot, and 1 chopped onion, then mix well to combine the ingredients.

Next, add the prepped beef brisket into the pot, then add the prepared marinade and mix well. Marinate the meat for 30 minutes for the flavors to soak in.

Beef Stew

Next, you put the beef shank pot on the stove, set the heat to medium, and sauté for about 5 minutes until the beef is seared, then cover and let it simmer for 15 – 20 minutes to release the juices.

Then, add 100ml of red wine, cover, and reduce the heat, stewing the beef shank for about 1 hour.

After 1 hour, uncover the pot, add the chickpeas, and continue to stew on low heat.
Then, add the carrots and potatoes and stew for an additional 20 – 30 minutes until fully cooked.

Finally, adjust the seasoning to your taste and turn off the heat.

Final Product

So our beef stew with chickpeas is ready, now serve it in a bowl, decorate it nicely and enjoy!

The beef stew with chickpeas is hot, aromatic, and irresistible. The beef is tender, well-seasoned, the chickpeas, carrots, and potatoes are soft and sweet, the broth is just right; this dish is perfect for serving the family on the weekend!

Prepare the Beef

Clean the beef, let it drain, then cut off the white fat and sinewy parts around the meat because this part is not edible and reduces the flavor of the dish.

Next, cut the beef against the grain into bite-sized cubes; you should cut them a little thicker because the meat will shrink after cooking.

Prepare Other Ingredients

Peel the garlic and wash it clean, then chop it finely.

For shallots and onions, wash them clean, chop the shallots finely, and cut the onion into wedges. Put the chopped garlic and shallots into one bowl for easy preparation.

After washing the green onions clean, crush the heads and chop them finely, while cutting the green onion leaves into pieces about two finger lengths.

Similarly, wash the chili peppers and cut them into short or long slices depending on your preference.

Wash the remaining ingredients such as tomatoes, carrots, and sweet potatoes in a basin, and let them drain.

Use a knife to cut the tomatoes in half, then slice them into small pieces. For carrots and sweet potatoes, peel their skins clean.

Marinate the beef

Add 1 tablespoon of seasoning, 2 tablespoons of sugar to the beef and place it in a bowl. To give the beef a more appealing color, you can add 1 tablespoon of annatto oil to marinate with the meat.

Then, add half of the minced shallots and garlic in a bowl to the beef, and mix the mixture well. You should marinate the beef for at least 30 minutes before cooking.

Shaping and marinating vegetables

Sweet potatoes and carrots after being washed and peeled in the preparation step, you cut and shape them as you like.

Then, place them in a bowl to marinate. You add 1 teaspoon of seasoning, 1 teaspoon of salt, and 1 teaspoon of sugar to the shaped vegetables.

Next, use chopsticks to stir the mixture evenly, then add 1/3 of the remaining chopped onion and garlic from the bowl, and mix well.

Cooking beef with tomatoes

You place the pressure cooker on the stove, add 100ml of cooking oil to the pot, then bring it to a boil. After that, add 1/2 of the chopped shallots and garlic left into the hot oil to sauté until fragrant.

Next, add the chopped tomatoes to the pot, stir well until the tomatoes soften and break down.

Add the marinated beef to the pot (remember to keep the marinade), then use a ladle to stir evenly.

Using the marinade from the previous bowl, add the shaped vegetables to marinate to give them color and absorb the seasoning.

After the meat in the pot has absorbed the seasoning evenly and is beginning to brown, cover the pressure cooker and cook for 10 minutes. At this time, keep the heat low and simmer.

Frying vegetables

While waiting, turn on the second stove, place a pan and add 100ml of cooking oil, waiting for the oil to heat up.

Adjust the heat to medium-low, then add all the remaining minced purple onion and garlic from the bowl to the pan to sauté until fragrant.

Next, add the sweet potatoes, at this point increase the heat, fry until all sides of the sweet potatoes are golden. The purpose of this frying is to prevent the sweet potatoes from becoming mushy when cooked.

When the sweet potatoes are golden, you can add the carrots to fry to create an attractive color for the dish.

After frying the carrots for 2 minutes, add all the vegetable marinade from earlier into the pan. Then cover the pan, simmer on low heat for 5 minutes to let the vegetables absorb the flavors.

Stewing beef with beans and vegetables

After cooking in the pressure cooker for 10 minutes, turn off the heat and wait until the red valve drops before opening the lid.

For soft canned white beans, drain and rinse them.

When the pressure valve drops, you open the pressure cooker. You poke the meat with chopsticks to check if it has softened. When the meat is tender, you can add sweet potatoes and carrots into the pot.

Add 1 liter of fresh coconut water to the pot to enhance the richness and aroma of the dish. Cook for about 3 minutes.

For better taste, add 2 teaspoons of salted butter and 1/2 teaspoon of monosodium glutamate to the pot, cover the lid to cook, and set the heat to medium-low. Cook until you check with chopsticks and find that the beef and vegetables are evenly cooked.

To create a thicker consistency for the dish, mix 1 tablespoon of corn starch and 1/2 cup of cold water. Use chopsticks to stir until the corn starch dissolves in the cold water.

After the beef and vegetables are cooked, add a cup of beans to cook together (You can adjust the amount of beans according to your preference).

Next, add the corn starch mixture to the pot, being careful to pour the corn starch slowly with your right hand while stirring evenly with a ladle in your left hand; otherwise, the starch will clump together.

Before serving the beef stew with beans on a plate, add the chopped chili and onion into the pot. Let it sit for 1 – 2 minutes for the mixture to boil, then pour it onto the plate. Garnish with cilantro on top to make the dish more visually appealing.

Final Product

The beef stew has an attractive red color, with a thick, rich broth. When you eat it, you can feel the fragrant richness of coconut milk, the creamy flavor of beans, and the fresh, sweet taste of vegetables.

The braised beef is tender, sweet, and extremely flavorful. The smell of onions and herbs adds even more appeal to the dish. This dish will taste better if you eat it with bread.