Use hot water, do not add cold water. Hot water can quickly coagulate the protein on the surface of the beef, preventing the amino acids from leaching out and keeping the meat flavorful. After bringing to a boil over high heat, simmer for 20 minutes with the lid off to remove any strange odors, then cover the pot and reduce the heat to a low simmer. This keeps the oil on the surface of the broth, which acts like a braising agent.
Beef and Potato Stew
During the cooking process, add salt late and ensure the water is added all at once. If you find that the water level is low, only add more boiling water. The day before stewing, rub the surface of the meat with mustard, then wash it off with cold water before cooking. This not only makes the meat cook faster but also results in a more tender and fresh texture.
Wrap a small amount of tea leaves in a cheesecloth bag and place it in the pot to stew with the beef. This will make the meat cook faster and give it a delicate, aromatic flavor.
Add some wine or vinegar. For every 1 kg of beef, add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar. This will also help to tenderize the meat.
Place a few hawthorns or a few slices of radish in the pot with the meat. This will not only make it cook faster but also help to remove any unpleasant odors.