Chinese Beef Stew
The Meatmen
May 18, 2021
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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Ingredients
Adjust Servings
| 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 |
Directions
1.
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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2.
In a heavy pot, with 2 tbsp cooking oil, brown the beef. Dish up and set aside
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3.
Add in onions and stir fry. Add in ginger and toss in other spices. Continue to fry until fragrant.
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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.
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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.
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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.
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7.
Add in sugar & salt to taste.
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8.
Turn off the heat. Leave it in the pot for a few minutes before serving.
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