Beef Stew with Radish
169 kcal per serving
- [The amount shown in the picture is for 1.8L（ 10cup） type.]
How to make
- Load a big pot with water and beef tendons, boil the beef and remove the blood froth.
- After boiling, dry the beef by dripping water.
Cut the beef after it cools down.
- Cut the carrot and radish.
Slice the ginger.
- Put 2 into the inner pot, place 3 onto it and add the chicken stock, condiments, and bay leaf.
Select the “調理 ∙ 蒸煮 / Slow Cook” menu, set the heating time to 90 minutes
and press the [炊飯 / Start] key.
- When cooking is complete, place the dish on a serving plate.