Chinese Beef Stew with Potatoes (土豆炖牛肉)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
622 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Beef Stew with Potatoes (土豆炖牛肉)
Description
This Chinese Beef Stew with Potatoes (土豆炖牛肉) starts by blanching beef chunks to remove impurities, then sautéing onions, ginger, and a bouquet of whole spices including star anise, cinnamon, bay leaves, and cloves to develop fragrance. The beef is added back with soy sauces and Shaoxing rice wine, then simmered with water until the meat softens over about 1.5 hours.
Potatoes and carrots are introduced near the end, cooking until tender while the broth develops a rich, savory depth with balanced soy seasoning. Optional dried chilies add a gentle heat. The result is a harmonious stew with melt-in-your-mouth beef and fluffy vegetables.
Serve this stew hot over plain steamed rice to complement its savory sauce. Garnishing with fresh coriander adds brightness. Using beef cuts rich in collagen enhances the stew’s texture. A thick-walled pot with tight lid helps retain moisture, but a pressure cooker can speed up the process. Adding water as needed ensures sufficient broth.
Ingredients
- 700 g beef about 1.5 lb, see note 1, cut into chunks
- 2 tablespoon neutral cooking oil
- 2 onion sliced
- 1 thumb-sized ginger smashed
- 2 star anise
- 1 piece cassia cinnamon or Chinese cinnamon
- 2 bay leaf
- 2 cloves
- 2 dried chilies optional
- 2 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing rice wine
- 600 ml water about 2.5 cups, hot
- ¼ teaspoon salt or to taste
- 3 medium potato about 350g/12oz, peeled and cut into chunks
- 1 medium carrot about 120g/4oz, cut into chunks
- Coriander optional, aka cilantro, chopped
Instructions
- Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
- In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.
- Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.
- Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
- Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.
Notes
- Choose beef cuts rich in collagen and fat, such as braising steak, for tender results.
- If you do not have all spices, omit 1-2 as needed without major impact.
- Use a thick-walled pot with a tight-fitting lid, such as a Dutch oven, for better cooking; otherwise, monitor water level during braise and add water as necessary.
- For faster cooking, a stovetop pressure cooker or Instant Pot can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 622kcal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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