Chinese Beef Stew

Beef
Breakfast
Mains
One-pot

Easy Level:

Cook Time:

Servings:

45019

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)
1.4kg Beef chuck (cut into chunks)
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
Onions
Onions
(cut into wedges)
0.00
Onions
Onions
(cut into wedges)
0.00
Knob
Knob
ginger (smashed)
0.00
Knob
Knob
ginger (smashed)
0.00
Star
Star
anises
0.00
Star
Star
anises
0.00
Cinnamon
Cinnamon
sticks
0.00
Cinnamon
Cinnamon
sticks
0.00
Bay
Bay
leaves
0.00
Bay
Bay
leaves
0.00
Cloves
0.00
Cloves
0.00
Dried
Dried
chillies (pre-soaked) 
0.00
Dried
Dried
chillies (pre-soaked) 
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
Salt & sugar to taste
Salt & sugar to taste
0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
0.00
g
g
Daikon (peeled and cut into chunks)
0.00
g
g
Daikon (peeled and cut into chunks)
0.00
Carrot
Carrot
(peeled and cut into chunks)
0.00
Carrot
Carrot
(peeled and cut into chunks)
Coriander for garnishing
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.
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
In a heavy pot, with 2 tbsp cooking oil, brown the beef. Dish up and set aside
Mark as completed

3

Add in onions and stir fry. Add in ginger and toss in other spices. Continue to fry until fragrant.
Add in onions and stir fry. Add in ginger and toss in other spices. Continue to fry until fragrant.
Mark as completed

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.
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. 
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

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.
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.
Mark as completed

7

Add in sugar & salt to taste.
Add in sugar & salt to taste.
Mark as completed

8

Turn off the heat. Leave it in the pot for a few minutes before serving.
Turn off the heat. Leave it in the pot for a few minutes before serving.
Mark as completed

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