---
title: "Braised Beef with Tomato and Potato (西红柿土豆炖牛肉)"
description: "A home-style braised dish that is sweet & sour and appetizing, with a rich broth, tender beef, and creamy potatoes. Beef provides high-quality protein, tomatoes are rich in lycopene, and paired with potatoes and onions, it offers balanced nutrition. Simple to make with no complex techniques required—beginners can easily get started."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_xi-hong-shi-tu-dou-dun-niu-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_xi-hong-shi-tu-dou-dun-niu-rou/"
---

# Braised Beef with Tomato and Potato

**西红柿土豆炖牛肉 · xī hóng shì tǔ dòu dùn niú ròu**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 827 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

A home-style braised dish that is sweet & sour and appetizing, with a rich broth, tender beef, and creamy potatoes. Beef provides high-quality protein, tomatoes are rich in lycopene, and paired with potatoes and onions, it offers balanced nutrition. Simple to make with no complex techniques required—beginners can easily get started.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_xi-hong-shi-tu-dou-dun-niu-rou.jpg)

## Ingredients

- 500-700 g Beef (牛肉) — per serving
  - Tip: Beef brisket is recommended for its rich marbling and better texture.
- 2-3 pieces Potato (土豆) — per serving
  - Tip: Medium-sized, as long as it fits in the pot.
- 2-3 pieces Tomato (西红柿) — per serving
  - Tip: Fist-sized; choose fully ripe ones for more juice.
- 1 piece Onion (洋葱) — per serving
  - Tip: Slightly larger than a fist.
- 1 stalk Scallion (葱) — per serving
  - Tip: Regular green onions will do.
- 4 slices Ginger (姜) — per serving
  - Tip: Old ginger is more effective at removing gamey flavors.
- about 50 g Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove gamey flavors; use in multiple additions.
- 3 g Sichuan peppercorns (花椒) — per serving
  - Tip: Used to add aroma; will be removed later.
- 1-1.5 pieces Star anise (八角) — per serving
  - Tip: Do not use too much, as it may overpower the dish.
- 2 slices Bay leaves (香叶) — per serving
  - Tip: Dry bay leaves are fine.
- 10-15 ml Cooking oil (油) — per serving
  - Tip: If using beef brisket, you can reduce to 10ml.
- to taste White sugar / rock sugar (白糖/冰糖)
  - Tip: Used to balance the acidity of the tomatoes.
- 15 ml Light soy sauce (生抽) — per serving
  - Tip: Qianhe brewed additive-free light soy sauce is recommended.
- to taste Dark soy sauce (老抽)
  - Tip: Mainly used for color.
- 2 g Black pepper / white pepper (黑胡椒粉/白胡椒粉) — per serving
  - Tip: Choose according to personal taste.

### Optional

- 5-10 g Tomato paste / ketchup (番茄膏/番茄酱)
  - Tip: Or substitute with a can of tomatoes to increase the broth's richness.

## Tools

Pressure cooker, Wok, Cleaver / chef's knife, Cutting board, Clay pot (optional)

## Method (5 steps)

1. **Prep the Ingredients** — Peel the potatoes and cut into 5cm chunks; blanch the tomatoes, remove the skin and core, and cut into 3cm pieces; dice the onion into 0.5-1cm pieces; cut the scallion into chopped scallions (4g) and long segments; soak the beef in cold water for half an hour or blanch it and skim off the foam.
   - Duration: 30 min
   - Tip: Score a cross on the tomato to make peeling easier after blanching.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xi-hong-shi-tu-dou-dun-niu-rou/step_1.jpg)
2. **Pressure Cook the Beef** — Place the beef in the pressure cooker, cover with cold water, and add scallion segments, ginger slices, and 20g cooking wine (Shaoxing). Cook on high pressure for 20 minutes.
   - Duration: 25 min
   - Tip: This step is to quickly tenderize the beef.
   ![Step 2: Pressure Cook the Beef](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xi-hong-shi-tu-dou-dun-niu-rou/step_2.jpg)
3. **Fry the Aromatics** — Cut the beef into 5cm chunks. Pour cooking oil into the wok; when it reaches 40-50% heat, add Sichuan peppercorns, star anise, and bay leaves. Once fragrant, remove them. Add the beef, scallion, and ginger and stir-fry until fragrant.
   - Duration: 5 min
   - Tip: If you're worried about burning, add a small amount of the cooking liquid.
   ![Step 3: Fry the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xi-hong-shi-tu-dou-dun-niu-rou/step_3.jpg)
4. **Season and Stir-Fry the Vegetables** — Add light soy sauce, cooking wine (Shaoxing), white pepper powder, and tomato paste. Add the onion and stir-fry until translucent. Then add the tomatoes and stir-fry until soft and broken down, and pour in the remaining cooking liquid.
   - Duration: 10 min
   - Tip: Adding a pinch of salt can help the onion release its moisture faster.
   ![Step 4: Season and Stir-Fry the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xi-hong-shi-tu-dou-dun-niu-rou/step_4.jpg)
5. **Simmer on Low Heat** — Once boiling, reduce to low heat. Add the potatoes 30-40 minutes before serving, and season with sugar and salt to taste.
   - Duration: 40 min
   - Tip: Do not cover the pot, or the potatoes may overcook and lose their shape.
   ![Step 5: Simmer on Low Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xi-hong-shi-tu-dou-dun-niu-rou/step_5.jpg)

## Tips

- Make sure the liquid added during braising is warm.
- Do not cover the pot while braising, and stir occasionally to prevent sticking to the bottom.
- Braising in a clay pot (optional) yields better flavor, but avoid high heat to prevent cracking.
- Do not use too much soy sauce; the broth will become salty as it reduces.
- Do not use chicken bouillon or MSG, as they may mask the natural umami of the beef.

## Overview image

![Braised Beef with Tomato and Potato — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_xi-hong-shi-tu-dou-dun-niu-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md

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---

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