Chinese Braised Beef and Potato Stew
Warm up your kitchen with this hearty and flavorful Chinese Braised Beef and Potato Stew, a comforting one-pot dish that melds tender chunks of beef, velvety potatoes, and aromatic spices like cinnamon, star anise, and bay leaves. Infused with rich soy sauce and Shaoxing wine, this slow-simmered stew boasts deep, savory flavors that are balanced by a hint of sweetness from rock sugar. Perfect for cozy dinners, the recipe features a tender, melt-in-your-mouth texture and pairs beautifully with steamed rice to soak up the umami-packed sauce. Whether you're a fan of traditional Chinese home cooking or looking for a new crowd-pleaser, this adaptable and satisfying recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 g beef chuck or brisket, cut into chunks
- 300 g potatoes, peeled and cut into large chunks
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing wine or dry sherry
- 3 cups beef stock or water
- 1 tbsp rock sugar or white sugar
- 2 pieces star anise
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 1 tsp salt
- 2 tbsp neutral cooking oil
- 2 stalks scallions, chopped (optional, for garnish)
Instructions
1. Heat a large pot or Dutch oven over medium-high heat and add the cooking oil.
2. Sear the beef chunks on all sides until browned. Remove the beef and set aside.
3. In the same pot, lower the heat to medium and sauté the sliced onion, garlic, and ginger until fragrant, about 2-3 minutes.
4. Deglaze the pot by adding the Shaoxing wine, scraping up any browned bits from the bottom.
5. Add back the seared beef to the pot, along with the soy sauce, dark soy sauce, rock sugar, star anise, cinnamon stick, bay leaves, and beef stock or water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1.5 hours, stirring occasionally.
7. After 1.5 hours, add the potato chunks to the pot, stirring gently. Cover and simmer for an additional 30 minutes, or until the potatoes are tender and the beef is fork-tender.
8. Taste and adjust the seasoning with salt, if needed.
9. Remove the star anise, cinnamon stick, and bay leaves before serving.
10. Serve the braised beef and potato stew hot, garnished with chopped scallions if desired. Pair with steamed rice for a satisfying meal.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 926 mg | 20% | |
*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.
