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  • Stephen Gollan

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.


Ingredients

  • 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 Star Anise

  • 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


Instructions


  • 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.




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