Chinese Beef and Vegetable Stew
Warm up your kitchen with this rich and savory Chinese Beef and Vegetable Stew, a comforting one-pot meal brimming with aromatic spices and wholesome ingredients. Tender beef brisket is slow-simmered alongside sweet carrots and daikon radish in a flavorful soy sauce-infused broth, enhanced by Shaoxing wine, star anise, and cinnamon for an authentic depth of flavor. This hearty stew comes alive with the warm, earthy notes of garlic, ginger, and green onions, making it an irresistible centerpiece for cozy family dinners or meal prepping. Ready in just over two hours, this recipe is perfect for creating fall-apart beef and melt-in-your-mouth vegetables in a velvety sauce, thickened to perfection with a cornstarch slurry. Serve it steaming hot over a bed of fluffy rice or slurp-worthy noodles for a filling dish that will transport your taste buds straight to a traditional Chinese kitchen. Perfect for those seeking an easy-to-follow yet intricately flavored stew recipe!
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Recipe Information
Ingredients
- 1.5 lbs Beef brisket (or stewing beef)
- 2 large Carrots
- 1 medium Daikon radish
- 1 2-inch piece Ginger
- 4 cloves Garlic cloves
- 4 stalks Green onions
- 0.25 cups Soy sauce
- 0.25 cups Shaoxing wine (or dry sherry)
- 4 cups Beef broth
- 2 pods Star anise
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 1 tablespoon Sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Cooking oil
Instructions
Cut the beef brisket into 1.5-inch cubes. Peel and slice the carrots and daikon radish into thick chunks. Peel and thinly slice the ginger and garlic. Cut the green onions into 2-inch segments, separating the white and green parts.
Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.
Add the remaining 1 tablespoon of cooking oil to the pot. Stir-fry the ginger, garlic, and the white part of the green onions until fragrant, about 1 minute.
Deglaze the pot by adding the Shaoxing wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the beef to the pot. Add the soy sauce, beef broth, star anise, cinnamon stick, bay leaves, and sugar. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the carrots and daikon radish to the pot. Stir well, cover, and simmer for another 30 minutes until the vegetables are tender.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the stew to thicken the sauce. Let it cook for another 2-3 minutes.
Taste the stew and adjust seasoning as needed. Remove the star anise, cinnamon stick, and bay leaves before serving.
Garnish with the green part of the green onions. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
