Asian beef stew with kimchi

I always find it super hard to make small batches when I cook a stew, so I always end up with food for 2 days. This Asian style stew with kimchi (as with most stews) was even tastier the second day. Day one was with flour tortillas and day two with fluffy white rice! Ingredients: • 750 gram beef for stew • 6 garlic cloves • 2 onions • one can (400 gram) skinned tomatoes • 6 CM fresh ginger • 100 ml soy sauce • 4 tbsp honey • 4 tbsp sesame oil • 4 tbsp rice vinegar • 25 ml mirin • 2 tbsp fish sauce • 1 red chilli pepper • 300 ml vegetable stock • 4 tsp Chinese 5-spice powder • 1. Start with prepping your ingredients. Cut up your onions, garlic, chilli and ginger. Mix all the wet ingredients and set aside. 2. Get a nice hot pan and sear your meat in some oil or butter. Take the meat out of the pan and set aside. Leave the oil/butter in the pan. 3. Throw your onions, garlic and ginger in the hot oil and fry. Add the 5-spice and stir well. 4. Put all the other ingredients in the pan together with the canned tomatoes. Add the meat (big chunks are fine, no need to cut into small pieces) and make sure it's covered in the liquid. 5. Bring to a boil, cover the pan with the lid and turn down the heat back to a simmer. 6. Simmer for 4 to 6 hours, depending on how long it takes for your meat to get fall-apart tender. 7. When the meat is done, take it out of the sauce and pull the meat into smaller pieces with two forks. 8. Get a blender and blend the sauce until almost every piece of ginger and onion is cut into small pieces. Sift the sauce and throw out the bits and pieces. 9. Get a clean pan and saute the vegetables you want to add. I went for shitake mushrooms and small white mushrooms with garlic chives. 10. When the vegetables are cooked, add the meat back in together with the smooth sauce. If your sauce is a little runny, add some cornstarch mixed in a little water.

Enjoy!