(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let me share my go-to Chinese beef stew recipe. This hearty dish never fails to satisfy cravings for comfort food. Rich, savory flavors meld beautifully with tender beef chunks and perfectly cooked vegetables. I've perfected this recipe over years, tweaking spices and cooking times. Trust me, patience pays off here – slow-cooking transforms tough cuts into melt-in-your-mouth bites. Grab your pot, gather ingredients, and prepare for an aromatic journey that'll leave everyone asking for seconds.
Ingredients for Delicious Chinese Beef Stew
- Beef chuck: Tenderizes during long cooking, adding rich flavor and texture to the stew.
- Beef broth: Provides a savory base for the stew, enhancing the beefy flavor and adding depth to the dish.
- Carrot: Adds sweetness and color to the stew while providing a contrasting texture to the tender beef.
- Potato: Helps thicken the stew and adds heartiness, absorbing the flavors of the broth and beef as it cooks.
- Soy sauce: Infuses the stew with umami richness and depth of flavor, enhancing the overall savory profile of the dish.
- Oyster sauce: Adds a touch of sweetness and umami complexity to the stew, complementing the beef and soy sauce flavors.
- Garlic: Provides a pungent, aromatic flavor to the stew, enhancing the overall savory profile and adding depth to the dish.
- Ginger: Adds a warm, spicy note to the stew, balancing the richness of the beef and enhancing the overall flavor profile.
- Cornstarch: Thickens the stew to a rich, velvety consistency, binding the flavors together and creating a luscious texture.
Read more: Chinese Chicken Stew
Essential Tools for Making This Savory Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping and preparing the vegetables and beef for the stew.
- Chef's knife: Essential for cutting the beef and vegetables into the desired sizes for the stew.
- Measuring cups: Necessary for accurately measuring the liquids like beef broth and sauces for the stew.
- Wooden spoon: Ideal for stirring and mixing the stew while it simmers to prevent sticking and ensure even cooking.
Chinese Beef Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef Chuck cut into cubes
- 2 cups Beef Broth
- 1 cup Carrot sliced
- 1 cup Potato diced
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 2 cloves Garlic minced
- 1 inch Ginger sliced
- 1 tbsp Cornstarch mixed with 2 tbsp water
- to taste Salt
- to taste Pepper
Read more: Chinese Casserole Recipe
Instructions:
- 1. Heat a large pot over medium-high heat. Add a bit of oil and brown the beef cubes on all sides. Remove and set aside.
- 2. In the same pot, add garlic and ginger. Sauté until fragrant.
- 3. Add beef broth, soy sauce, and oyster sauce. Bring to a boil.
- 4. Return the beef to the pot. Lower the heat and let it simmer for about 1.5 hours or until the beef is tender.
- 5. Add carrots and potatoes. Cook for another 30 minutes until vegetables are tender.
- 6. Stir in the cornstarch mixture to thicken the stew. Season with salt and pepper to taste.
- 7. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Pot Stickers Recipe
Tips for Making Chinese Beef Stew Ahead of Time
Make Ahead Instructions
- Cook the beef stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Braising the beef in Chinese beef stew with a splash of dark soy sauce can add a rich color and depth of flavor to the dish.
0 thoughts on “Chinese Beef Stew”