Stewed Beef with Carrot and White Radish

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Does a stew sound a bit too time-consuming for you on a busy working day? You may use a pressure cooker for this dish to cut down on the cooking time substantially. Just heat the up to the required pressure. Then turn to medium low heat and cook for 10 minutes until steam releases through the safety valve ~ recipe adapted from Dinner for 2

• 500g Beef chuck or pork ribs with some fats
• 300-400g White raddish (daikon)
• 200g Carrot
• 4 cloves Shallot
• 4 cloves Garlic
• 3 slices Ginger
• 2 Bay leaves
• 2 tbsp Chinese cooking wine
• Seasoning
• 1 1/2 tbsp Oyster sauce
• 2 tbsp Light soy sauce
• 3/4 tbsp Sugar
• 2 cups Water

Method:

Peel and cut carrot and white radish into pieces. Slice the shallot and garlic.

Cut the beef into big bite-size pieces. Blanch in boiling water and drain well.

Heat a wok with some oil to saute the ginger, shallot and garlic. Sear the beef on all sides.

Deglaze the beef with cooking wine. Then add bay leaves, carrot, white radish and seasoning. Bring them to the boil and transfer to the pressure cooker or reduce heat to simmer until all ingredients are tender.

Enjoy!