Mom's Best Beef Stew with Tendon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich beef stew balanced with soy sauce, wine, curry powder, and tomato paste without any single flavor overpowering. Tender beef with complex depth. A slow-cooked braise that rewards patience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2.4 kilograms (5 pounds) beef plate (, cut into bite-size cubes)
- 0.8 kilograms (1.5 pounds) beef tendon (, cut into bite-size cubes)
- 4 tablespoons Shaoxing wine
- 6 chili peppers (, dried)
- 1 and 1/2 thumbnail ginger (, divided into 3 thick slices, slightly smashed with a knife)
- 15 centimeters (6 inches) scallion (, chopped (2 centimeters /1 inches in length))
- 4 bay leaves
- 2 teaspoons whole black peppercorns
- 2 tablespoons curry powder
- 1 tablespoon sugar
- 4 tablespoons tomato paste
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 4 teaspoons salt
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 746mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 18mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.