Beef and Potato Stew

Ingredients

• 11000 g beef (ribs, brisket, chuck roast, or stew meat)(1000g)
• 210 garlic cloves(30g)
• 35 fresh ginger slices(15g)
• 43 green onion stalks(45g)
• 54 tablespoon soy sauce(60g)
• 62 tablespoon dark soy sauce(30g)
• 71 tablespoon sugar(12g)
• 80.25 cup rice wine(60g)
• 93 cup hot water(720g)
• 10790 g potatoes(790g)
• 112 tablespoon cooking oil(28g)

Instructions

1. 1Peel and slice the ginger into 5 pieces. Peel 10 cloves of garlic. Cut 3 green onions into 2-inch sections, separating the stem and leafy parts.
2. 2Peel and cut the potatoes into 1.5-inch chunks.
3. 3Cut the beef into large chunks, making sure to cut across the muscle fibers for tenderness.
4. 4Heat oil in a large pot over medium-high heat. Add the beef and spread it out. Brown the beef on all sides until cooked on the outside. Remove the beef from the pot and set aside.
5. 5Add the ginger slices, garlic cloves, and the stem part of the green onions to the pot. Sauté briefly to release their aroma.
6. 6Add the beef back to the pot. Add soy sauce, dark soy sauce, and sugar. Stir and let the mixture come to a boil.
7. 7Add rice wine and hot water. Bring to a rolling boil.
8. 8Reduce heat to low, cover, and simmer for 1.5 hours, checking occasionally to ensure the liquid does not get too low.
9. 9After 1.5 hours, add the potato chunks. Stir to combine and ensure potatoes are covered with liquid.
10. 10Cover and cook on medium-low heat for 15 minutes, until potatoes are tender.
11. 11Add the leafy part of the green onions. Stir to combine and cook for 1-2 more minutes.
12. 12Serve hot, optionally over rice noodles or pasta.