Authentic Hong Kong Beef Stew with Carrots

Hong Kong-Style Beef Stew (Ngau Lam)

Ingredients:

• 500 grams beef (preferably a cut suitable for stewing)
• 1 large carrot
• 2 tablespoons Chu Hou paste (fermented soybean paste)
• 1 tablespoon rock sugar
• 1/2 teaspoon salt
• 1 teaspoon dark soy sauce (lou jau)
• 1 teaspoon light soy sauce
• 4 cloves garlic
• 4 shallots
• 2 slices ginger
• A small amount of oil for sautéing

Instructions:

1. Prepare the Beef:
   Begin by cutting the beef into chunks. In a large pot, bring water to a boil, add the beef, and then quickly drain the water. This step helps to remove any impurities and excess blood from the meat. Rinse the beef chunks under cold water and set them aside.

2. Prepare the Chu Hou Paste:
   In a small bowl, dissolve 2 tablespoons of Chu Hou paste in 1/2 cup of water, mixing well to create a smooth paste.

3. Sauté Aromatics:
   Heat a small amount of oil in a large pot or Dutch oven over medium heat. Add the crushed garlic, shallots, and ginger slices, and sauté until fragrant and slightly golden.

4. Cook the Beef:
   Add the beef chunks to the pot and stir to coat them with the aromatics. Pour in the Chu Hou paste mixture and cook for a few minutes, allowing the beef to absorb the flavors.

5. Simmer the Stew:
   Pour 1 liter of water into the pot and bring to a boil. Reduce the heat to low and add the dark soy sauce, light soy sauce, and salt. Simmer gently for about 1 hour, or until the beef is tender.

6. Add Carrots:
   Peel and cut the carrot into chunks. Add the carrot pieces to the pot and continue to simmer for an additional 30 minutes, or until the carrots are tender and the beef is cooked through.

7. Serve:
   Once the stew is ready, turn off the heat. Serve the Hong Kong-style beef stew hot, garnished with additional fresh herbs if desired. Enjoy this flavorful and comforting dish with steamed rice or noodles.

This Hong Kong-style beef stew, known as Ngau Lam, offers a rich and savory flavor profile, perfect for a hearty meal.