Chinese Beef Stew – 东方炖牛肉

More like a thick soup than a typical Western stew, this Chinese beef stew takes reference from Cantonese cooking and pairs vibrant flavours of daikon and carrots with rich earthy beefy goodness.

We cooked over a stove but go ahead and use a pressure cooker / instant pot to braise the beef chucks quicker.

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  • Servings: 3-4

  • Time:

  • Skill: Easy


  1. 1.4kg Beef chuck (cut into chunks)

  2. 2 tbsp Cooking oil

  3. 2 Onions (cut into wedges)

  4. 1 Knob ginger (smashed)

  5. 2 Star anises

  6. 2 Cinnamon sticks

  7. 2 Bay leaves

  8. 4 Cloves

  9. 5 Dried chillies (pre-soaked) 

  10. 2 tbsp Light soy sauce

  11. 1 tbsp Dark soy sauce

  12. 2 tbsp Chu hou sauce

  13. 1 tbsp Fish sauce

  14. 3 tbsp Shaoxing wine

  15. Salt & sugar to taste

  16. 500ml Chicken stock

  17. 500g Daikon (peeled and cut into chunks)

  18. 2 Carrot (peeled and cut into chunks)

  19. Coriander for garnishing


  1. In a pot of water, add in beef and bring it to a boil. You will see scums on top of the boiling water. Remove from heat, wash and drain dry, set aside.

  2. In a heavy pot, with 2 tbsp cooking oil, brown the beef. Dish up and set aside

  3. Add in onions and stir fry. Add in ginger and toss in other spices. Continue to fry until fragrant.

  4. Add in the beef. Pour in light soy sauce, dark soy sauce, fish sauce, chu hou sauce and shaoxing wine. Add in the chicken stock and mix well.

  5. Cover and leave it to stew over low heat for 1½ hour or 2 hours depending on the different cuts of the meat. Give it a stir occasionally to prevent burnt at the bottom of the pot. 

  6. Finally add in daikon and carrots into the pot. Add in more water if it dried out a little. Leave it to simmer for another 15 – 20 minutes.

  7. Add in sugar & salt to taste.

  8. Turn off the heat. Leave it in the pot for a few minutes before serving.

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