Chinese Beef Stew
Savor the comforting flavors of Chinese Beef Stew, a rich and aromatic dish perfect for warming up any mealtime. This hearty recipe features tender chunks of beef chuck or brisket slow-simmered in a fragrant broth infused with traditional Chinese aromatics like star anise, cinnamon, and ginger. Lush additions of soy sauce, Shaoxing wine, and a hint of rock sugar create a perfectly balanced sauce, while chunks of carrot and daikon radish add subtle sweetness and texture. Ideal for serving over steamed rice or noodles, this slow-cooked masterpiece delivers robust, melt-in-your-mouth flavor in every bite. Simple to prepare yet deeply satisfying, this Chinese beef stew is a must-try for lovers of bold, nostalgic comfort food.
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Recipe Information
Ingredients
- 900 grams beef chuck or brisket
- 2 tablespoons oil (vegetable or neutral)
- 30 grams ginger, sliced
- 4 units garlic cloves, sliced
- 3 units scallions, chopped into 2-inch pieces
- 2 pieces star anise
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 60 milliliters light soy sauce
- 30 milliliters dark soy sauce
- 60 milliliters shaoxing wine (Chinese cooking wine)
- 15 grams rock sugar or granulated sugar
- 1.5 liters water or beef stock
- 2 units carrot, peeled and chopped into chunks
- 1 medium-sized daikon radish, peeled and cut into chunks
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Cut the beef into 1.5-inch cubes, trimming off excess fat if necessary.
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the ginger slices, garlic, and scallions. Stir-fry for 1-2 minutes until fragrant.
Add the star anise, cinnamon stick, and bay leaves. Stir to release their aroma, about 30 seconds.
Return the seared beef to the pot. Add the light soy sauce, dark soy sauce, shaoxing wine, and rock sugar. Stir to coat the beef evenly.
Pour in the water or beef stock, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 60 minutes, stirring occasionally.
Add the carrot and daikon chunks to the pot. Cover again and continue simmering for another 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with salt if needed.
Serve hot, garnished with fresh cilantro if desired, over steamed rice or egg noodles.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 833 mg | 18% | |
*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.
