Cà chua is a versatile ingredient that can be enjoyed all year round. During the summer, it is common to cook this fruit with bean sprouts, minced meat, and pineapple, creating a refreshing soup that goes well with rice. In addition to these ingredients, many people also like to combine cà chua with seafood.
However, there are some beliefs that cà chua should not be eaten with or combined with seafood. This is because seafood contains arsenic pentoxide, while cà chua is rich in vitamin C. When these two substances meet, they are thought to produce arsenic, also known as poison.
This belief has sparked much debate among experts. Some nutritionists argue that the reaction between cà chua and seafood does occur. However, the toxins are only produced when consumed in large quantities. Therefore, to ensure safety, it is best not to combine or consume these two foods simultaneously.
On the other hand, there are also combinations of cà chua that create nutritious dishes, such as when paired with beef. Cooking these two ingredients together results in a delicious and nutritious meal that both adults and children will love. Regularly consuming this dish helps boost immunity and improve physical strength.
Today, Bếp Eva will share a simple and delicious recipe for beef stew with cà chua. This dish can be enjoyed with rice or bread, so let’s get started!
Ingredients
– Beef (preferably with tendons or brisket)
– Cà chua
– Mushrooms
– Green onions
– Ginger
– Cooking wine
– Dark soy sauce
– Light soy sauce
– Seasoning powder
– Onion
Instructions
1. Rinse the beef, cut it into bite-sized pieces, and soak it in diluted salt water to remove any remaining blood. Since the beef will shrink during stewing, cut the pieces larger than you normally would.
2. Trim and rinse the fresh mushrooms, then cut them into bite-sized pieces. Peel and slice the carrots. To easily remove the skin from the cà chua, make two slits on the top of each fruit, blanch them in boiling water for one minute, and then cut them into wedges or dice them.
3. Place the beef in a clean pot, add cold water, onion, ginger, and a little cooking wine, and simmer for about 10 minutes. Skim off any foam that forms on the surface until the broth is clear.
4. Use a slotted spoon to remove the beef from the broth. Note that since the beef has already been thoroughly cleaned, there is no need to rinse it again with cold water at this step.
5. Heat butter in a pan and sauté the onion, ginger, and garlic until fragrant. Add half of the diced cà chua and cook until softened. Then, add one tablespoon of cà chua paste and half a tablespoon of dark soy sauce. Stir well until fragrant, and then add water.
6. Once the water boils, add the beef and mushrooms, cover, and simmer for about 45 minutes. Note that no seasoning is added at this step.
7. After the beef has simmered for 45 minutes, uncover the pot and add the carrots. Continue simmering for another 30 minutes.
8. When the beef is tender and the carrots are cooked, season with sugar, salt, seasoning powder, light soy sauce, and the remaining cà chua. Stir well to allow the flavors to meld. Reduce the heat to low and simmer for an additional 15 minutes before turning off the heat.
The beef is tender and flavorful, and the aroma is mouthwatering. The thick sauce is a delight to the taste buds. This beef stew with cà chua goes well with white rice, bread, or noodles and is suitable for both adults and children.
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