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Taiwanese beef stew holds a special place in my heart. Growing up, this hearty dish always warmed our family gatherings. Rich, savory flavors meld perfectly with tender chunks of beef shank, creating pure comfort in every bite. My version balances traditional ingredients like star anise and cinnamon with a touch of sweetness from brown sugar. Trust me, once you've tried this stew, you'll crave its complex taste and aroma. Let's dive into making this soul-satisfying meal together!
Ingredients for Taiwanese Beef Stew
- Beef shank: Tenderizes during slow cooking, adding rich flavor and texture to the stew.
- Onion: Provides a sweet and savory base flavor that enhances the overall taste of the stew.
- Garlic: Infuses a deep, aromatic flavor that complements the beef and other ingredients in the stew.
- Ginger: Adds a warm, spicy kick and depth of flavor to the stew.
- Beef broth: Forms the savory liquid base of the stew, intensifying the beefy taste.
- Soy sauce: Adds umami richness and depth of flavor to the stew.
- Rice wine: Enhances the overall flavor profile with a subtle sweetness and depth.
- Brown sugar: Balances the savory flavors, adding a touch of sweetness to the stew.
- Star anise: Infuses a subtle licorice-like flavor that complements the beef and spices in the stew.
- Cinnamon: Adds warmth and a hint of sweetness to the stew, enhancing the overall flavor profile.
- Bay leaves: Impart a subtle earthy flavor and aroma that enhances the depth of the stew.
- Water: Helps to create the desired consistency of the stew and ensures all ingredients are well-cooked.
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Essential Tools for Making This Delicious Stew
- Large Pot: Essential for simmering the beef stew and allowing all the flavors to meld together.
- Cutting Board: Needed for preparing and cutting the beef shank, onion, garlic, and ginger before cooking.
- Knife: Used for cutting the beef shank and vegetables on the cutting board for the stew.
Taiwanese Beef Stew Recipe
A hearty and flavorful Taiwanese beef stew that's perfect for any meal.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef Shank cut into chunks
- 1 large Onion sliced
- 3 cloves Garlic minced
- 1 piece Ginger sliced
- 4 cups Beef Broth
- 1/2 cup Soy Sauce
- 1/4 cup Rice Wine
- 2 tbsp Brown Sugar
- 2 pieces Star Anise
- 1 stick Cinnamon
- 2 pieces Bay Leaves
- 2 cups Water
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Instructions:
- 1. Heat a large pot over medium heat and add a bit of oil. Brown the beef shank chunks on all sides.
- 2. Add the sliced onion, minced garlic, and sliced ginger to the pot. Cook until fragrant.
- 3. Pour in the beef broth, soy sauce, rice wine, and add the brown sugar. Stir to combine.
- 4. Add the star anise, cinnamon stick, and bay leaves. Pour in the water and bring to a boil.
- 5. Reduce heat to low, cover, and let it simmer for about 2 hours or until the beef is tender.
- 6. Serve hot with steamed rice or noodles.
Notes:
Feel free to add some vegetables like carrots or daikon radish for extra flavor and nutrition.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 60mgIron: 5mg
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Can Taiwanese Beef Stew Be Made Ahead or Frozen?
Make Ahead Instructions
- Cook the Taiwanese beef stew as directed in the recipe.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool down to room temperature.
- Place the stew in a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
Taiwanese Beef Stew: In Taiwanese cuisine, beef stew is often enjoyed with a side of pickled mustard greens to balance the rich flavors of the dish.
Common Questions About This Savory Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this Taiwanese beef stew recipe?
Yes, you can use other cuts like chuck roast or brisket if you prefer.
How long does it take to cook the beef until it's tender?
It usually takes about 2 hours of simmering for the beef to become tender.
Can I make this stew in a slow cooker instead of on the stovetop?
Absolutely, you can transfer everything to a slow cooker after browning the beef and cook on low for 6-8 hours.
Is it necessary to marinate the beef before cooking?
No, marinating isn't necessary for this recipe as the flavors develop well during the cooking process.
Can I freeze the leftovers of this Taiwanese beef stew?
Yes, you can freeze the stew in an airtight container for up to 3 months. Just thaw and reheat when ready to eat.
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