CREAMY TENDER BEEF POT

1. Marinate beef for at least 2 hours in the refrigerator.
2. Drain beef from marinade.
3. Dredge with flour.
4. Pan-fry in oil until surface becomes golden.
5. Transfer beef into a saucepot.
6. Pour in beef stock then cook until beef is tender.
7. Remove beef from pot. Set aside covered.
8. To make the cream base:
   1. Melt butterliciuos in a small saucepot then stir in flour to make a paste.
   2. Whisk in cream.
   3. Continue to stir until simmering.
   4. Season with salt and pepper to taste.
   5. Add 1 – 1 1/2cup of the braising liquid and liquid seasoning.
   6. Continue to simmer for another minute.
   7. Pour over sliced beef then serve.

Makes 5 servings. 

Tip/s: You can also use MONTEREY PORK BELLY as an alternative.