beef stew for dinner 🥘 1 lb boneless beef chuck ½ lb beef shank 1 onion, sliced 4 garlic cloves, smashed 2 carrots, chopped 2 celery stalks, chopped 2.5–3 cups beef broth 1 cup of red wine 1 bay leaf, rosemary, salt & pepper Brown chuck + shank in oil → set aside. Sauté onion + garlic til soft + golden. Deglaze pot w/ splash of wine → scrape up the good bits. Add carrots + celery, cook 1–2 min. Return beef to pot. Pour in broth, soy sauce, bay leaf, thyme, lots of s & p. Bring to boil → reduce to low simmer. Cover & cook 2–2.5 hrs, stirring occasionally, til beef is fall-apart tender. Shred beef if u want → simmer uncovered a bit to thicken sauce. Serve with mashed potatoes (butter + heavy cream )
Mango sticky rice 🥭 •soak 1 cup glutinous rice overnight •steam for 30 minutes until sticky •heat 1 cup coconut milk with 1/4 cup sugar and a pinch of salt •pour over hot rice and let it absorb •make a drizzle sauce with coconut milk, sugar, salt, and cornstarch • top with ripe mango