材料：
急凍牛肋條 500克
番茄 2個
薯仔(大) 1個
甘筍 1條
洋葱 半個
薑片 10片
葱段 適量
蒜茸 1湯匙
桂皮 1條
八角 3粒
香葉 2塊

調味：
生抽 50毫升
紹酒 120毫升
水 100毫升

做法：
1.牛肋條洗淨抹乾，切小段。水滾，加4塊薑片及葱段，放入牛肋條汆水30秒，盛起。
2.洋葱、甘筍及薯仔去皮切塊，番茄切件。
3.下油，油滾，加入牛肋條煎至金黃色，加鹽調味，盛起。
4.加蒜茸及薑片爆香，加洋葱、甘筍及牛肋條炒勻，倒入生抽、紹酒及水煮滾，下一半番茄，加入桂皮、八角及香葉拌勻，加蓋炆煮20分鐘。
5.加入薯仔拌勻，再加蓋炆煮10分鐘。加入餘下的番茄炒勻，直至醬汁收乾，完成。

Stewed Beef with Tomato & Potato
Ingredients:
500g frozen beef ribs
2 tomatoes
1 potato (large)
1 carrot
1/2 onion
10 sliced ginger
Some Spring onion
1 tbsp minced garlic
1 chinese cassia bark
3 star anise
2 bay leaves

Seasonings:
50ml light soy sauce
120ml Shaoxing wine
100ml water

Steps:
1.Wash the beef ribs and wipe dry. Cut into pieces. Heat water to boil. Add 4 sliced ginger and spring onion. Blanch the beef ribs for 30 seconds, drain and set aside.
2.Peel the onion, carrot and potato, cut into pieces. Tomato cut into chunks.
3.Heat oil to boil. Add the beef ribs and pan fry until it is golden color. Season with salt. Dish up.
4.Saute minced garlic and sliced ginger. Add onion, carrot and beef ribs. Stir well. Add light soy sauce, Shaoxing wine and water, cook to boil. Add half of the tomatoes, chinese cassia bark, star anise and bay leaves, mix well. Cover with lid and cook for 20 minutes.
5.Add potatoes and stir well. Lid on again and cook for 10 more minutes. Add the remaining tomatoes and stir well. Cook until the sauce is thickened. Ready to serve.