The weekend is a good time to try this beef stew. It takes about 3 hours, cooking low and slow. The key is to get stew beef on the bone, with marrow still in the middle. Marrow is absolutely delicious and a nice little treat in a stew. Add some noodles and veggies, and you’ve got yourself a meal in a pot. Enjoy.
1 large onion, sliced
1 large Roma tomato, cut into large chunks
2 pieces of stew beef
1 large carrot, sliced
2 bok choy heads, leaves detached
1 block of firm tofu, cut into small cubes
1/3-1/2 package of rice flake noodles (you can also use pho noodles or ramen)
soy sauce (or salt) and pepper to taste
~3 dashes sesame oil
Put the beef, onion and tomato into a medium pot, and cover with water almost to the top of the pot. Cook on low heat for about 2.5 hours, stirring occasionally. The water should reduce by about half.
Drop in the carrot and bok choy and cook for another 15 minutes. Add the noodles, soy sauce/salt and pepper and sesame oil, and cook for 15 more minutes, or until the noodles reach your desired consistency. The beef cooking low and slow with yield a wonderfully flavorful broth, and the more you reduce it, the more it will infuse into all the ingredients.