Ingredients

½ kg steak cubed

½ cup mushrooms washed and cut into pieces

6 medium sized potatoes, peeled and divided once

1 cup of green peas

3 medium sized carrots diced

½ cup chopped scallions

1 teaspoon of flour

2 tablespoons of butter

1 tablespoon garlic and ginger crushed to form paste

Salt

1 cup of tomato sauce

3 teaspoons soy sauce ½ teaspoon of sugar

1 teaspoon paprika

½ tablespoon sugar

4 cups of beef broil

Oil

 

Method

1.      Heat a skillet under medium heat, pour in one or two tablespoons of oil and brown the steak.

2.      When the steak has browned evenly, transfer it into your soup pot.

3.      Add a little water to  the skillet to dissolve the layer of steak and add this into the soup pot

4.      Heat the skillet again and add in another tablespoon of oil, sauté the carrots, onions, scallion and ginger and garlic paste for not more than five minutes. Salt and add the vegetables to the soup pot.

5.      Melt the butter in the skillet and sauté the mushrooms for three minutes. Add salt and sauté for two more minutes, the mushrooms should be brownish in color at this point, sprinkle the flour, mix well then remove from heat and add in the soup pot again.

6.      Place your soup pot on the heat and add in the tomato sauce, soy sauce and sugar, salt, paprika and the broth. Turn up the heat to bring the soup to boil. As soon as the soup boils, lower the heat and let your stew simmer.

7.      After an hour or an hour and a half, add in the potatoes and peas and allow to simmer until the potatoes are tender, remove from heat.

8.      Serve your beef stew as desired.