Chinese Beef Stew

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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1.4kg Beef chuck (cut into chunks)
2tbsp Cooking oil
2Onions (cut into wedges)
1Knob ginger (smashed)
2Star anises
2Cinnamon sticks
2Bay leaves
4 Cloves
5Dried chillies (pre-soaked) 
2tbsp Light soy sauce
1tbsp Dark soy sauce
2tbsp Chu hou sauce
1tbsp Fish sauce
3tbsp Shaoxing wine
Salt & sugar to taste
500ml Chicken stock
500g Daikon (peeled and cut into chunks)
2Carrot (peeled and cut into chunks)
Coriander for garnishing



In a pot of water, add in beef and bring it to a boil. You will see scum on top of the boiling water. Remove from heat, wash and drain dry, set aside.
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In a heavy pot, with 2 tbsp cooking oil, brown the beef. Dish up and set aside
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Add in onions and stir fry. Add in ginger and toss in other spices. Continue to fry until fragrant.
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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.
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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. 
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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.
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Add in sugar & salt to taste.
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Turn off the heat. Leave it in the pot for a few minutes before serving.
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