Beef stew is a classic home-cooked dish that is loved for its soft, tender and juicy texture. However, in order to stew delicious beef, in addition to the mastery of the heat, the choice of spices is also crucial. Among the many spices, there are 4 spices that are an excellent choice when it comes to beef stew. Not only do they remove the fishy smell of beef, but they also add aroma and make it more delicious. Below, we will share these four spices in detail.

The first one is the white cardamom

When it comes to beef stew, white kom is the nemesis of peculiar flavors. Although the beef itself is nutritious, it has a slight smell, which is a headache for many people when cooking beef. Add some white cardamom to the beef stew, and its aroma can quickly penetrate into the beef, combining with the peculiar smell in it.

Under the action of heat, the odor molecules are brought out with the volatilization of the volatile oil of white cardamom, thus effectively removing the smell of beef. At the same time, the unique aroma of white cabbage will slowly integrate into the beef during the stewing process, adding a touch of fresh aroma to the beef, making the stewed beef more attractive on the basis of removing the smell.

The second is thyme

The aroma of thyme is extremely strong. In beef stew, Thyme is a low-key but extraordinary flavor enhancer, don't look at its small size, but it has a strong flavor enhancement effect when stewing beef. The aroma of thyme is rich and mellow, and it is highly recognizable, and with only a small amount of use, the whole beef stew will be filled with an enticing aroma.

When stewing beef, these aroma components can penetrate the beef, giving it a unique and long-lasting aroma. In combination with other spices, thyme can enhance the aroma level of the whole beef stew, making the beef more rich and mellow.

The third is hawthorn

In beef stew, hawthorn also has a non-negligible role, and hawthorn is rich in organic acids, which are a key factor in softening the meat quality of beef. During the stewing process, these organic acids are gradually released and the fibrous structure in the beef gradually becomes looser, which greatly shortens the simmering time and allows the beef to reach a soft texture more quickly. At the same time, hawthorn can also bring a hint of sweet and sour flavor to the beef stew, which is just right to neutralize the oiliness of the beef, making the whole dish more refreshing and delicious.

The fourth is Angelica dahurica

Angelica Angelica is the root of a tall perennial herb, and when stewing beef, Angelica Angelica mainly plays the dual role of removing the smell of fish and enhancing the flavor, and its aroma can effectively remove the fishy smell of the beef, while giving the beef a mild aroma. Angelica angelica is combined with other spices during the stewing process to make the aroma of beef stew more harmonious and balanced. The aroma of Angelica Angelica can tightly lock in the umami of beef during the stewing process, preventing it from being lost during long-term stewing, so that the beef can remain tender while still maintaining its tender taste and rich umami.

Beef stew is a delicious home-cooked dish whose texture and flavor are closely related to the choice of spices. Among the many spices, white cardamom, thyme, hawthorn, and angelica are excellent choices for beef stew. Not only do they remove the fishy smell of beef, but they also add aroma and make it more delicious. With a reasonable combination and moderate use, we can make a beef stew that is soft and tender, and fragrant.

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