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.

Ingredients

Adjust Servings

US / Metric

1.4kg Beef chuck (cut into chunks)

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tbsp

Cooking oil

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tbsp

Cooking oil

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Onions

(cut into wedges)

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Onions

(cut into wedges)

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Knob

ginger (smashed)

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Knob

ginger (smashed)

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Star

anises

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Star

anises

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Cinnamon

sticks

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Cinnamon

sticks

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Bay

leaves

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Bay

leaves

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Cloves

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Cloves

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Dried

chillies (pre-soaked)

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Dried

chillies (pre-soaked)

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tbsp

Light soy sauce

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tbsp

Light soy sauce

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tbsp

Dark soy sauce

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tbsp

Dark soy sauce

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tbsp

Fish sauce

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tbsp

Fish sauce

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tbsp

Shaoxing wine

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tbsp

Shaoxing wine

Salt & sugar to taste

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Chicken stock

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Chicken stock

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Daikon (peeled and cut into chunks)

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Daikon (peeled and cut into chunks)

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Carrot

(peeled and cut into chunks)

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Carrot

(peeled and cut into chunks)

Coriander for garnishing

Steps

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.

Mark as completed

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.

Mark as completed

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.

Mark as completed