Simple Beef Stew

Finally bought my thermal induction pot after hearing so much about it from my colleagues. The first thing I tried to make was a beef stew for lunch the next day and it turned out perfectly! Pity I forgot to take a picture of the stew before I gobbled it down, slurping up all the soup as well.

Here's the recipe. Credits to my fiance for sharing.

Ingredient List (Serves 2)
500 g of beef (Preferred cuts: the chuck)
2 yellow onion
2 capsicum (optional)
1 carrot
2 tomatoes (or 3 small ones)
Ginger
3 tsp of cider vinegar or lemon juice
(Option: Add potatoes too if you want a one pot meal)

Preparation:
1. Cut the beef into bite size cubes. Toss the beef in vinegar or lemon juice until well-coated. Let it marinate for at least 30 minutes to soften.
2. Quarter the onions lengthwise (Think wedges)
3. Cut capsicum and carrots into bite size. For those with a lot of seeds, remove half of the seeds
4. Quarter the tomatoes like the onions.
5. Cut 3 slices of ginger. Squash them a little.

Cooking:
1. Saute the onions until a little translucent and starting to soften.
2. Add tomatoes. When tomatoes start to "sweat" (release juices), add in the beef. When beef turns colour, add in the capsicum and the ginger. Add water if it's too dry. The liquid level should be about 1/2 to the level of food. Cover and let the liquid boil.
3. Once boiling, reduce fire to a simmer and let the stew simmer for at least another 30 minutes. (Longer for tougher or bigger cuts of meat).
4. Those with a slow cooker or thermal induction pot can transfer the boiling pot to these. Length of time depends on your cooker. Ideally, the thermal pot should be left to cook for at least another 6 hours for a really juicy stew.
5. For those wanting to include potatoes, quarter the potatoes and then cut them into bite size and throw them in when the water is boiling and let the stew boil for about 5 minutes with the lid on first before reducing to a simmer to ensure that potatoes are cooked through.

There you go. A simple, satisfying one pot meal. The stew is so sweet from the juices of the beef and vegetables that there is no need for seasoning!