Beef stew has always held a special place with its mellow taste and rich aroma. However, many people have encountered this problem when stewing beef: the beef can't be chewed at all. In fact, it's not just that beef can't be chewed for a long time. Today, I will share with you the spices that can make the beef soft and fragrant. These spices not only add a unique flavor to the beef, but also play a magical role in making the beef tender.

The first is thyme

Thyme is a spice with a unique smell that plays an important role in beef stew to enhance flavor and flavor. When thyme is placed in a pot of stewed beef, it gradually releases a fresh and long aroma. The aroma is not a strong and pungent taste, but a little bit of it penetrates into the texture of the beef.

During the stewing process, the aroma of thyme blends with the aroma of the beef itself, creating a new and more layered aroma, adding a touch of flavor to the original relatively simple taste of beef. Moreover, the aroma of thyme does not mask the deliciousness of the beef itself, but can better bring it out, making the aroma of beef stew more three-dimensional and attractive.

The second is good ginger

Ginger is a spice with a distinct personality, and its unique spicy taste plays an irreplaceable role in beef stew. The pungency of ginger is different from the direct and pungent spiciness, and it has a unique mellow flavor. When it is simmered with beef, this mild spiciness penetrates well into the beef, neutralizing the fishy smell that may be present in the beef itself.

During the long simmering process, the active ingredients of ginger will slowly be incorporated into the meat, giving the gravy a unique flavor. Moreover, the addition of ginger can also make the beef richer in taste.

The third is hawthorn

Hawthorn has a unique role in beef stew, as it is rich in acids that can chemically react with the fibers in beef to soften the meat. Unlike simply relying on long simmering to make the beef soft and rotten, the addition of hawthorn greatly shortens the simmering time while better retaining the nutrients in the beef.

Moreover, hawthorn itself has a sweet and sour taste, which will also be integrated into the beef during the stewing process, adding a touch of sweet and sour flavor to the stew, which can dissolve the greasy feeling of the beef and make the taste of the whole dish more refreshing and pleasant.

The fourth is cumin

Cumin is a common and highly characteristic spice that adds a unique and fascinating flavor to beef in beef stew. Cumin has a rich aroma that quickly spreads when it is stewed with beef, deep into the beef.

The taste of cumin can not only add a unique flavor to the beef, but also have the effect of removing the smell and greasy, making the taste of the beef more pure. At the same time, the fresh aroma of cumin also relieves the greasy feeling of beef, making the beef stew more refreshing.

In short, these seemingly ordinary spices have an extraordinary effect in beef stew. Not only do they make the beef soft and chewy, but they also add rich layers and tantalizing aromas to the beef stew through their own unique flavors. 2 to 0 grams of thyme, 0 grams of ginger, 0 to 0 slices of hawthorn and 0 grams of cumin can be added to each kilogram of beef. Next time you stew beef, try adding these amazing spices.