Chinese Braised Beef Stew
This vibrant and flavorful beef stew is our favorite meal to serve on a cold winter day. The fragrant cinnamon and star anise flavors pair beautifully with the Szechuan peppercorn to create a rich and soothing broth that the beef melts into to form a warm and delightful dish for all to enjoy.
Chinese Braised Beef Stew Recipe
Serving Prep Time Cook Time
6 10 Mins 2 Hrs.
3 TBLS olive oil
6 Cloves of garlic (sliced)
1 Inch of Fresh Ginger, peeled/ shredded
3 Stalks of Scallions sliced
1 Sichuan Sun Chili, deseeded and crushed
1 ½ Kg braising beef, cut into large pieces
2 TBSP flour
1 TSP Chinese five-spice
2 TSP Brown Sugar
3 TBSP Chinese cooking wine
3 TBSP Dark Soy Sauce
2 Cups Beef Stock
Steamed Bok Choi and Steamed Rice, to serve
Heat oven to 150C.. Heat 2 TBSP of the oil in a large wok on medium and fry the garlic, ginger, onions and chili for 3 mins until fragrant. Set aside on a plate.
Toss the beef in the flour and separate into batches. Turn the heat up to high then add another TBSP of oil to the pan and brown the meat 1 batch at a time (5 min per batch). Add the last of the oil as needed.
Keeping the heat on high add the Chinese Five Spice and star anise along with the gingery mix. Fry for 1 min, then add the sugar and beef, stir until combined. Add in the wine, scrape up anything stuck on. .
Add the soy and stock and let simmer. Next move the contents to an oven safe dish with a lid and move it to the oven. Cook for about 2 hours, stirring halfway through.
Season with more soy. This can now be chilled and frozen for up to 1 month. Serve with bok choy & rice.