Chinese Beef Stew with Potatoes 土豆炖牛肉 Recipe
Welcome to Mama Liu's Kitchen for easy, authentic homestyle Chinese food recipes. Here's Mama Liu's Chinese Beef Stew with Potatoes 牛肉炖土豆 Recipe
Ingredients
- 1 lb beef stew
- 1 big potato
- 1 carrot
- 2 green onions
- 1/2 head onion
- 1 tbsp ginger
- 1 tbsp garlic
- 1 star anise
- 5 peppercorns
- 2 tbsp wine
- 1 tbsp bean paste
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sesame oil
Directions
- Clean and chop 1lb beef stew into cube, 1 big potato into diamond shape, 1 carrot into diamond shape .
- Clean and chop 1/2 head onion, 1 tbsp ginger, 1 tbsp garlic, 2 green onions.
- Boil beef with 1 tbsp wine starting cold water about 2 minutes, then wash and drain the blood foam, ready to use.
- Pour 2 tbsp cooking oil in wok, add 2 green onions, 1/2 head onion, 1 tbsp ginger, 1 tbsp garlic, 1 star anise, 5 peppercorns, stir every 2 mins. Add meat, 1 tbsp wine, 1 tbsp bean paste, 1 tbsp oyster sauce, 1/2 tsp white pepper, 1 tsp sugar, stir for 2 minutes, then add 1.5 cup water, boil about 10 minutes at medium heat cover with lid.
- After 10 minutes, add potatoes, carrots, 1 tbsp soy sauce, 1tsp salt, stir, boil for about 20 minutes at medium heat with lid.
- After 20 minutes, use high heat cooking for last 1-3 minutes, add 1 tsp sesame oil stir well, ready to serve!
Beef Stew - 炖牛肉
Recipe at:
This is another one-pot wonder that you absolutely can't go wrong with! Beef chuck is the one of the most underrated cut of meat. It can taste tough when not cooked long enough but it’s very flavourful yet easy on the wallet.
Cooked till fork tender but not falling apart. The addition of vegetables and herbs also adds a tinge of natural sweetness and depth of flavours to the stew! You can even add in a cup of red wine or throw in your favourite herb to elevate the flavours.
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One Pot Asian Beef Stew with Daikon - 东方炖牛肉
⬇️ Ingredients below ⬇️
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More like a thick soup than a typical Western stew, this Chinese beef stew takes reference from Cantonese cooking and pairs vibrant flavours of daikon and carrots with rich earthy beefy goodness.
We cooked over a stove but go ahead and use a pressure cooker / instant pot to braise the beef chucks quicker.
⬇️ Ingredients here ⬇️
1.4kg Beef chuck (cut into chunks)
2 tbsp Cooking oil
2 Onions (cut into wedges)
1 Knob ginger (smashed)
2 Star anises
2 Cinnamon sticks
2 Bay leaves
4 Cloves
5 Dried chillies (pre-soaked)
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Chu hou sauce
1 tbsp Fish sauce
3 tbsp Shaoxing wine
Salt & sugar to taste
500ml Chicken stock
500g Daikon (peeled and cut into chunks)
2 Carrot (peeled and cut into chunks)
Coriander for garnishing
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Full recipe:
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Timestamps:
0:00 Yummy one pot goodness
0:25 Prepare beef for stir fry
0:50 Stir fry ingredients
1:31 Add chicken stock and stew
1:47 Add in daikon and carrots
1:57 Season to taste
2:02 Serve with a bowl of rice
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! ????Sister of Beef Bourguignon and Tajin!
Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child's most famous dish) and the juicy meat cooked in Southeast Turkey. In addition, I want to teach you how to cook big chunks of meat like turkey, chicken in such a lovely way and gorgeous every time you made.
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Difficulty: Medium
Prep time: 15 minutes
Cooking time: 2 hours
1 kg (2,2 lb) fillet steak, 5 cm chunks, rib eye steak, entrecote or top loin steak works great as well
7 tablespoons olive oil
3 onions, sliced into circles
5 cloves garlic, whole
1 red pepper, sliced into circles
2 green peppers, sliced into circles
2 carrots, diced
1 heaped tablespoon salt
2 tablespoons flour
10 bay leaves
1.5 cups of hot water
½ cup chicken stock
1 tablespoon red pepper paste
1 teaspoon oregano
1 handful black pepper
½ cup of red wine, you can use 3-4 tablespoons instead of it
15 dried figs, divided in half
• For this recipe, I would suggest you cook the dish in a cast iron pot, as the taste will be significantly better.
• Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
• Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
• Remove the meat from pot and place on a sieve so that the meat does not mix with its own juices.
• Sauté the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
• Add the cloves of garlic and onions into the pan and sauté for a minute.
• Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
• Close the lid and reduce the heat to minimum. Cook it for about 2 minutes.
• Help dissolve the chicken stock with hot water.
• Add bay leaves, red pepper paste, oregano, black peppercorn and the chicken stock.
• Lastly add the wine and the juices in the bowl under the sieve and mix it well.
• Close the lid again and place the pot on smallest stove.
• Cook for about 30 minutes on lowest heat. The most important part is not to open the lid too much while cooking.
• After it cooked for 30 minutes, add the dry figs into the pot and stir.
• Then cook for 1.5 hours more with lowest heat and without removing the lid.
• At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.
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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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6.75qt LE CREUSET DUTCH OVEN:
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-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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