Chinese Beef Stew
Chinese Beef Stew
This Chinese beef stew is an easy 1 pot meal that requires minimal prep work. You can use short ribs, chuck roast, untrimmed brisket, or beef shank meat for your protein. Traditionally, there would also be beef tendon in this stew, but that’s up to you if you’d want that. After 3 hours of cooking, the meat is so tender that barely have to chew it.
Ingredients
- 2 lbs flanken cut beef short ribs cut in between the bones
- 5 cups water
- 1/4 cup shaoxing cooking wine
- 4 dried red chilies
- 8 slices ginger
- 3 green onions roughly chopped
- 4 bay leaves
- 1 star anise
- 1 cinnamon stick
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp salt
- 2 large carrots cut into 2” pieces
- 3 red potatoes peeled and cut into large cubes
Garnish
- green onions chopped
Instructions
- Place the short ribs in a large pot with the water. Bring to a boil. Simmer over medium heat for 15 minutes, skimming the scum off the surface of the water.
- Add in the shaoxing cooking wine, dried chilies, ginger, green onions, bay leaves, star anise, cinnamon stick, sugar, and black pepper. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Pour in the soy sauces and the salt. Continue to simmer for 90 minutes.
- Add in the carrots and potatoes. Simmer uncovered for 30 minutes until the veggies are cooked through.
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