Name: Braised Beef Stew Chinese: A Delicious & Authentic Recipe
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: 6-8 servings
Ingredients: 2.5 lbs beef chuck, cut into 1.5-inch cubes; 4 cloves garlic, minced; 1 large onion, chopped; 2-inch piece of ginger, peeled and sliced; 2 star anise; 1 cinnamon stick; 2 dried chili peppers (optional, for heat); 2 scallions, green parts only, chopped (for garnish); 2 large carrots, peeled and chopped; 2 large potatoes, peeled and cubed; 1 cup daikon radish, peeled and cubed (optional); 4 cups beef broth; 1/2 cup soy sauce (preferably light soy sauce); 1/4 cup dark soy sauce; 2 tablespoons Shaoxing cooking wine (or dry sherry); 1 tablespoon oyster sauce (optional); 1 tablespoon sesame oil; 2 tablespoons cornstarch; 2 tablespoons cold water; 1 teaspoon sugar; 1/2 teaspoon white pepper; Salt to taste; 2 tablespoons vegetable oil

Braised Beef Stew Chinese: Prepare to embark on a culinary journey to the heart of China with a dish that's as comforting as it is flavorful. Imagine tender, melt-in-your-mouth chunks of beef, simmered in a rich, savory broth infused with aromatic spices and the subtle sweetness of soy sauce. This isn't just any stew; it's a taste of history, a warm embrace on a cold day, and a testament to the enduring appeal of Chinese home cooking.

Beef stew, in its various forms, has been a staple in cultures around the world for centuries. In China, braising techniques have been perfected over generations, transforming humble cuts of meat into culinary masterpieces. This particular Braised Beef Stew Chinese recipe draws inspiration from classic Cantonese and Sichuan flavors, blending the best of both worlds to create a truly unforgettable dish.

What makes this stew so beloved? It's the perfect harmony of textures – the succulent beef, the tender vegetables, and the velvety smooth sauce. It's the depth of flavor, achieved through a careful balance of spices like star anise, ginger, and Sichuan peppercorns. And perhaps most importantly, it's the sheer convenience. This is a dish that can be prepared ahead of time, allowing the flavors to meld and deepen, making it ideal for busy weeknights or relaxed weekend gatherings. So, gather your ingredients, and let's create a Braised Beef Stew Chinese that will warm your soul and tantalize your taste buds!

Ingredients:

Beef: 2.5 lbs beef chuck, cut into 1.5-inch cubes
Aromatics:
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2-inch piece of ginger, peeled and sliced
- 2 star anise
- 1 cinnamon stick
- 2 dried chili peppers (optional, for heat)
- 2 scallions, green parts only, chopped (for garnish)
Vegetables:
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and cubed
- 1 cup daikon radish, peeled and cubed (optional)
Liquids:
- 4 cups beef broth
- 1/2 cup soy sauce (preferably light soy sauce)
- 1/4 cup dark soy sauce
- 2 tablespoons Shaoxing cooking wine (or dry sherry)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
Thickening Agent:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Seasoning:
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Salt to taste
Oil: 2 tablespoons vegetable oil

Preparing the Beef:

Blanch the Beef: This is a crucial step for tenderizing the beef and removing impurities. Fill a large pot with water and bring it to a boil. Add the beef cubes and let them boil for about 5 minutes. You'll see a lot of scum and foam rising to the surface – that's what we want to get rid of.
Rinse the Beef: Drain the beef and rinse it thoroughly under cold running water. This will stop the cooking process and remove any remaining impurities. Pat the beef dry with paper towels. This helps with browning later.

Sautéing and Braising:

Sauté the Aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic, chopped onion, and sliced ginger. Sauté until the onion is translucent and fragrant, about 3-5 minutes. Be careful not to burn the garlic.
Brown the Beef: Add the blanched beef cubes to the pot and brown them on all sides. This will add a rich, deep flavor to the stew. Don't overcrowd the pot; you may need to do this in batches.
Add Spices and Sauces: Once the beef is browned, add the star anise, cinnamon stick, and dried chili peppers (if using). Stir in the soy sauce, dark soy sauce, Shaoxing cooking wine, and oyster sauce (if using). Cook for another minute or two, allowing the flavors to meld together.
Add Beef Broth: Pour in the beef broth, making sure the beef is completely submerged. If needed, add a little more water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the beef is very tender. The longer you simmer it, the more flavorful and tender the beef will become. I usually aim for 2.5 to 3 hours.
Check and Adjust Seasoning: After 2 hours, check the beef for tenderness. It should be easily pierced with a fork. Taste the broth and adjust the seasoning as needed. Add salt, sugar, and white pepper to your liking. Remember that soy sauce is already salty, so add salt gradually.

Adding the Vegetables:

Add Vegetables: Add the chopped carrots, potatoes, and daikon radish (if using) to the pot. Stir to combine.
Continue Simmering: Cover the pot again and continue to simmer for another 30-45 minutes, or until the vegetables are tender. The cooking time will depend on the size of the vegetable pieces.

Thickening the Stew:

Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. This will prevent lumps from forming when you add it to the hot stew.
Thicken the Stew: Gradually pour the cornstarch slurry into the simmering stew, stirring constantly. The stew will thicken quickly. Add more slurry if you prefer a thicker consistency.
Simmer Briefly: Let the stew simmer for another 2-3 minutes, allowing the cornstarch to cook through and the sauce to thicken completely.
Stir in Sesame Oil: Stir in the sesame oil for added flavor and aroma.

Serving:

Serve Hot: Ladle the braised beef stew into bowls and garnish with chopped scallions.
Serving Suggestions: This stew is delicious served over rice or noodles. You can also serve it with steamed buns (mantou) for dipping.

Tips for the Best Braised Beef Stew:

Choose the Right Cut of Beef: Beef chuck is the best choice for braising because it has a good amount of marbling, which will render down during cooking and make the beef incredibly tender and flavorful. Other cuts like brisket or short ribs can also be used.
Don't Skip the Blanching Step: Blanching the beef is essential for removing impurities and ensuring a clean, flavorful broth.
Brown the Beef Well: Browning the beef adds a deep, rich flavor to the stew. Make sure to brown it on all sides.
Simmer Low and Slow: Braising is all about low and slow cooking. This allows the beef to become incredibly tender and the flavors to meld together beautifully.
Adjust the Seasoning: Taste the stew frequently and adjust the seasoning as needed. Don't be afraid to add more salt, sugar, or soy sauce to your liking.
Add Other Vegetables: Feel free to add other vegetables to the stew, such as mushrooms, bamboo shoots, or water chestnuts.
Make it Spicy: If you like spicy food, add more dried chili peppers or a dash of chili oil to the stew.
Make it Ahead: This stew tastes even better the next day, as the flavors have more time to develop. You can make it a day or two in advance and store it in the refrigerator. Reheat it gently before serving.
Freezing: Braised beef stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Variations:

Spicy Braised Beef Stew: Add more dried chili peppers or a tablespoon of chili bean paste (doubanjiang) to the stew for a spicy kick.
Braised Beef Noodle Soup: Serve the stew over noodles with some of the broth. Garnish with chopped scallions and cilantro.
Braised Beef with Tofu: Add cubes of firm tofu to the stew along with the vegetables.
Braised Beef with Turnips: Substitute the daikon radish with turnips for a slightly different flavor.

Enjoy your delicious and comforting Braised Beef Stew!

Conclusion:

And there you have it! This isn't just any beef stew; it's a journey to the heart of comforting Chinese cuisine, a culinary hug in a bowl. I truly believe this Braised Beef Stew Chinese recipe is a must-try for anyone looking to elevate their stew game and experience a symphony of savory, slightly sweet, and deeply satisfying flavors. The tender, melt-in-your-mouth beef, infused with the aromatic spices and rich braising liquid, is an experience you won't soon forget. Why is it a must-try? Because it's more than just a meal; it's an experience. It's the perfect dish for a chilly evening, a family gathering, or simply when you're craving something truly special. The depth of flavor achieved through the slow braising process is unparalleled, and the combination of traditional Chinese ingredients creates a unique and unforgettable taste. Plus, it's surprisingly easy to make! Don't let the ingredient list intimidate you; the steps are straightforward, and the reward is well worth the effort. But the fun doesn't stop there! This stew is incredibly versatile. Serve it over a bed of fluffy white rice to soak up all that delicious sauce. For a heartier meal, try pairing it with thick, chewy noodles. Or, if you're feeling adventurous, ladle it over creamy mashed potatoes for a fusion twist. Looking for variations? Absolutely! Feel free to add other vegetables to the stew, such as daikon radish, carrots, or even some leafy greens like bok choy towards the end of the cooking time. For a spicier kick, add a pinch of chili flakes or a drizzle of chili oil. If you prefer a sweeter flavor profile, you can add a touch more brown sugar or honey. And for those who prefer a thicker sauce, simply whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.

Serving Suggestions:

* Classic: Serve over steamed jasmine rice, garnished with chopped scallions and a sprinkle of sesame seeds. * Noodle Bowl: Toss with thick wheat noodles and a drizzle of sesame oil. * Fusion: Ladle over creamy mashed potatoes for a comforting and unexpected combination. * Vegetable Boost: Add blanched bok choy or gai lan to the stew just before serving for added freshness and nutrients.

Variations to Explore:

* Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil for a fiery twist. * Sweet & Savory: Increase the brown sugar or honey for a sweeter flavor profile. * Vegetable Medley: Incorporate daikon radish, carrots, or mushrooms for added texture and flavor. * Thickened Sauce: Thicken the sauce with a cornstarch slurry for a richer consistency. I'm so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe you'll love it as much as I do. Don't be afraid to experiment and make it your own. Cooking should be fun and creative, so feel free to adjust the ingredients and seasonings to your liking. Once you've made this incredible Braised Beef Stew Chinese, I'd absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] so I can see your culinary creations. Let me know what variations you tried and what you thought of the flavors. Your feedback is invaluable, and it helps me continue to create and share delicious recipes with all of you. Happy cooking, and bon appétit! I can't wait to see what you create!