Chinese Beef Stew

Savor the comforting flavors of Chinese Beef Stew, a rich and aromatic dish perfect for warming up any mealtime. This hearty recipe features tender chunks of beef chuck or brisket slow-simmered in a fragrant broth infused with traditional Chinese aromatics like star anise, cinnamon, and ginger. Lush additions of soy sauce, Shaoxing wine, and a hint of rock sugar create a perfectly balanced sauce, while chunks of carrot and daikon radish add subtle sweetness and texture. Ideal for serving over steamed rice or noodles, this slow-cooked masterpiece delivers robust, melt-in-your-mouth flavor in every bite. Simple to prepare yet deeply satisfying, this Chinese beef stew is a must-try for lovers of bold, nostalgic comfort food.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 900 grams beef chuck or brisket
• 2 tablespoons oil (vegetable or neutral)
• 30 grams ginger, sliced
• 4 units garlic cloves, sliced
• 3 units scallions, chopped into 2-inch pieces
• 2 pieces star anise
• 1 piece cinnamon stick
• 2 pieces bay leaves
• 60 milliliters light soy sauce
• 30 milliliters dark soy sauce
• 60 milliliters shaoxing wine (Chinese cooking wine)
• 15 grams rock sugar or granulated sugar
• 1.5 liters water or beef stock
• 2 units carrot, peeled and chopped into chunks
• 1 medium-sized daikon radish, peeled and cut into chunks
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Cut the beef into 1.5-inch cubes, trimming off excess fat if necessary.

Step 2

Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.

Step 3

In the same pot, add the ginger slices, garlic, and scallions. Stir-fry for 1-2 minutes until fragrant.

Step 4

Add the star anise, cinnamon stick, and bay leaves. Stir to release their aroma, about 30 seconds.

Step 5

Return the seared beef to the pot. Add the light soy sauce, dark soy sauce, shaoxing wine, and rock sugar. Stir to coat the beef evenly.

Step 6

Pour in the water or beef stock, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 60 minutes, stirring occasionally.

Step 7

Add the carrot and daikon chunks to the pot. Cover again and continue simmering for another 45-60 minutes, or until the beef is tender and the vegetables are cooked through.

Step 8

Taste the stew and adjust seasoning with salt if needed.

Step 9

Serve hot, garnished with fresh cilantro if desired, over steamed rice or egg noodles.

Nutrition Facts

Serving size	(2971.3g)

Amount per serving	% Daily Value*
Calories	2836.2

Total Fat 211.0g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat g
Cholesterol 630mg	0%
Sodium 10923.1mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 10.4g	0%
Total Sugars 27.2g
Protein 173.6g	0%

Vitamin D 0IU	0%
Calcium 318.4mg	0%
Iron 29.7mg	0%
Potassium 3840.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 24.4%

Carbs: 8.7%