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Beef Slow Cook(Stew)
Mi Mi Khaing
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Ingredients
2 1/2 pounds beef
1 1/2 tablespoons fish sauce
1/3 teaspoon turmeric
1 tablespoon vinegar
3 teaspoons dried garlic chips
1 1/2 cups onions, chopped finely
1 teaspoon chili powder
2 teaspoons ginger powder
3/4 cup oil (less if beef is fatty)
2 teaspoons salt
3 bay leaves
2 or 3 cinnamon sticks
5 cloves
5 peppercorns
Methods
Cut meat in 2-inch cubes. Rub well with fish sauce, turmeric, and vinegar. Leave overnight (if cool) or a few hours.
Soak garlic chips in 2 teaspoons water.
Rub beef with garlic, onion, chili, ginger, oil, and mix well. Add water just to cover. Cover tightly and cook over slowest fire.
When first water is gone, add small amounts as needed till meat is tender.
When tender, correct for salt. Put in bay leaves, cinnamon, cloves, and peppercorns; cook slowly, stirring till oil on top is clear.
This recipe can be used for cheaper cuts cooked in a crock pot.

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