Chinese Beef Stew
Tender chunks of beef simmered with potatoes, carrots, and fragrant Chinese spices create a deeply flavorful stew. Perfect for weeknight dinners, this dish is protein-packed, fiber-rich, and easy to prepare, offering comforting flavors in every bite. Serve with steamed rice for a wholesome, satisfying meal.
Equipment
- 1 large pot (preferably thick-walled, 5–6 qt)
- 1 spoon or spatula
- 1 knife and chopping board
- 1 measuring cup
- 1 ladle
Ingredients
- 700 g beef cut into chunks
- 2 tbsp neutral cooking oil
- 2 onions sliced
- 1 thumb-sized piece ginger smashed
- 2 star anises
- 1 cassia cinnamon stick
- 2 bay leaves
- 2 cloves
- 2 dried chilies optional
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine
- 600 ml hot water
- ¼ tsp salt or to taste
- 3 medium potatoes about 350 g, peeled and chopped
- 1 medium carrot about 120 g, cut into chunks
- Chopped coriander/cilantro for garnish optional
Instructions
- Prepare and Blanch the Beef: Start by placing the beef chunks into a large pot filled with enough cold water to fully submerge the meat. Turn the heat to high and bring the water to a rolling boil. As the water heats, you’ll notice a frothy layer forming on top—this is the coagulated protein and impurities. Use a spoon or small skimmer to carefully remove this froth, ensuring your stew remains clear and clean-tasting. Once done, drain the beef in a colander and set it aside. This blanching step helps remove excess blood and impurities, which improves the overall flavor and color of your stew.
- Sauté Aromatics and Spices: In a clean, thick-bottomed pot or Dutch oven, heat the neutral cooking oil over medium-low heat. Once the oil is shimmering but not smoking, add the sliced onions. Sauté them gently until they turn soft, golden, and slightly caramelized—this usually takes about 5–7 minutes and builds a rich, savory base for the stew. Next, add the smashed ginger along with the star anises, cassia cinnamon stick, bay leaves, cloves, and dried chilies if using. Stir continuously for 1–2 minutes, allowing the spices to release their fragrant oils. You should smell a warm, aromatic scent filling your kitchen, which is a sign that your flavor base is ready.
- Combine Beef with Aromatics and Sauces: Add the blanched beef chunks back into the pot with the sautéed onions and spices. Pour in the light soy sauce, dark soy sauce, and Shaoxing rice wine. Stir gently to coat each piece of beef evenly with the aromatic mixture. Then carefully add the hot water, making sure it covers the beef. Using hot water rather than cold helps maintain the stew’s temperature and speeds up the cooking process.
- Simmer and Tenderize the Beef: Bring the mixture to a full boil over medium-high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a tight-fitting lid and let the beef cook slowly for approximately 1 hour and 30 minutes. During this time, the connective tissue in the beef will break down, resulting in tender, succulent meat. If you notice the water level dropping too low during simmering, add a small amount of hot water to prevent the meat from drying out or sticking to the bottom. Occasionally stir gently to ensure even cooking, but avoid vigorous stirring to maintain the shape of the beef chunks.
- Taste and Season the Broth: After simmering, remove the lid and taste the broth. Adjust the seasoning by adding a little salt if needed. At this stage, you have the opportunity to fine-tune the balance of savory and aromatic flavors. The broth should taste rich, well-rounded, and infused with the essence of the spices and soy sauces.
- Add Potatoes and Carrots: Introduce the peeled and chopped potatoes and carrot chunks into the pot. Stir gently to combine with the beef and broth. If the stew appears too thick or dry, add a splash of hot water to maintain a slightly soupy consistency. Bring the heat to a low simmer again, this time cooking without a lid, for 10–15 minutes or until the vegetables are tender but not falling apart. The potatoes will absorb some of the rich flavors from the broth, adding a comforting heartiness to the stew.
- Optional: Reduce Broth for Richness: If you prefer a thicker, more concentrated stew, increase the heat slightly and let the broth reduce uncovered for a few additional minutes. Stir occasionally to prevent sticking. This step is optional but enhances the depth of flavor and gives the dish a more luxurious consistency.
- Garnish and Serve: Once the beef and vegetables are perfectly tender, turn off the heat. If using, sprinkle chopped coriander (cilantro) over the top for a fresh, vibrant finish. Serve the stew immediately with steamed plain rice or your preferred side. The combination of tender beef, soft potatoes, sweet carrots, and aromatic broth creates a comforting, protein-rich, and fiber-packed meal that is perfect for weeknight dinners or meal prep for the week.
Notes
- Use beef cuts that are rich in collagen and fat, such as braising steak or chuck. These cuts become tender and succulent during long, slow cooking.
- Blanching the beef before braising helps remove impurities, resulting in a cleaner, clearer broth.
- Adjust the spice level to your preference. You can omit dried chilies for a milder flavor or add more for heat.
- A thick-walled pot with a tight-fitting lid ensures even cooking and prevents moisture from escaping.
- Cooking time may vary slightly depending on the size of your beef chunks and the type of pot you use.
