Oriental Beef Stew
Warm your soul with the rich, aromatic flavors of Oriental Beef Stew, a hearty dish inspired by Asian culinary traditions. Tender chunks of beef chuck are slow-simmered with sweet carrots, daikon radish, and savory onions in a deeply flavorful broth infused with soy sauce, Shaoxing wine, and beef stock. Fragrant spices like star anise and cinnamon add a warm, complex depth to the dish, while fresh ginger and garlic provide a tantalizing zing. Finished with a touch of brown sugar for balanced sweetness and thickened to perfection with a cornstarch slurry, this comforting stew pairs beautifully with steamed rice or crusty bread. Garnish with green onions and sesame seeds for a vibrant, restaurant-quality presentation. Perfect for cozy dinners or meal prep, this one-pot wonder is an irresistible blend of tender textures and bold flavors.
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cut into 1.5-inch cubes)
- 3 large Carrots (sliced into thick rounds)
- 1 medium Daikon radish (peeled and cut into chunks)
- 1 large Onion (sliced into wedges)
- 4 cloves Garlic (minced)
- 1 inch Fresh ginger (sliced into thin rounds)
- 0.5 cup Soy sauce
- 4 cups Beef broth
- 0.25 cup Shaoxing wine (or dry sherry)
- 2 tablespoons Brown sugar
- 2 pieces Star anise pods
- 1 piece Cinnamon stick
- 2 tablespoons Vegetable oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.
In the same pot, add the minced garlic and sliced ginger. Sauté for 1 minute until fragrant.
Add the sliced onion and cook for an additional 2-3 minutes until slightly softened.
Return the seared beef to the pot and pour in the soy sauce, Shaoxing wine, and beef broth. Stir to combine.
Add the brown sugar, star anise pods, and cinnamon stick to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the stew for 1 hour, stirring occasionally, to allow the flavors to meld and the beef to begin tenderizing.
After 1 hour, add the carrots and daikon radish. Stir to incorporate, cover again, and continue simmering for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the stew and simmer for 5-10 minutes until the broth thickens to your desired consistency.
Taste and adjust seasoning with additional salt and black pepper if needed.
Ladle the stew into bowls and garnish with sliced green onions and sesame seeds, if using.
Serve hot with steamed white rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 943 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.
