Beef Recipes
Beef and Vegetable Stew
A hearty home-style beef stew featuring tender beef chunks, potatoes, and carrots simmered in a rich savory sauce. Perfect for serving with rice or crusty bread.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Beef Recipes
- Method
- Stir-fry
- Total Time
- 1 hour
- Difficulty
- Easy
- Main Ingredient
- Beef Chuck
About This Recipe
A hearty home-style beef stew featuring tender beef chunks, potatoes, and carrots simmered in a rich savory sauce. Perfect for serving with rice or crusty bread.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook meat with clear preparation and cooking cues.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 500g Beef Chuck
- 2 medium Potatoes
- 1 Carrot
- 5 slices Ginger
- 2 stalks Scallion
- 2 Dried Red Chilies
- 2 Star Anise
- 2 tbsp Tomato Paste
- 1 tbsp Rock Sugar
- 1 tbsp Light Soy Sauce
- 2 tsp Salt
- 1 tbsp Shaoxing Wine
- 1 tbsp Cooking Oil
- As needed Hot Water
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Beef Chuck
This ingredient helps define the flavor, texture, or structure of the dish.
medium Potatoes
This ingredient helps define the flavor, texture, or structure of the dish.
Carrot
Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Step-by-Step Instructions
Step 1
Cut the beef into large chunks. Peel and cut the potatoes and carrot into bite-sized pieces. Slice the ginger and cut the scallions into sections.
Step 2
Place the beef in a pot of cold water with Shaoxing wine. Bring to a boil, skim off any foam, then drain and rinse the beef.
Step 3
Heat oil in a wok or large pot. Add ginger, scallions, dried chilies, and star anise. Stir-fry until fragrant.
Step 4
Add the beef and stir-fry for 2 to 3 minutes until lightly browned.
Step 5
Stir in the tomato paste and rock sugar. Cook until the sugar melts and coats the beef. Add the soy sauce and mix well.
Step 6
Add the potatoes and carrot. Stir-fry briefly to combine with the seasonings.
Step 7
Pour in enough hot water to completely cover the ingredients. Season with salt.
Step 8
Transfer everything to a pressure cooker and cook using the beef or stew setting until the meat is tender.
Step 9
If using a regular pot, simmer gently for about 40 minutes, then continue cooking until the vegetables are tender.
Step 10
Taste and adjust seasoning if needed. Serve hot.
Cooking Tips
- Always start blanching beef in cold water to draw out impurities gradually.
- Pressure cookers save time, but slow simmering in a regular pot develops deeper flavor.
- Add the potatoes and carrots later if you prefer them to retain more texture.
- Tomato paste adds richness and helps tenderize the beef.
- Serve with steamed rice, mashed potatoes, or crusty bread.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
A hearty home-style beef stew featuring tender beef chunks, potatoes, and carrots simmered in a rich savory sauce. Perfect for serving with rice or crusty bread.
Ingredients
- 500g Beef Chuck
- 2 medium Potatoes
- 1 Carrot
- 5 slices Ginger
- 2 stalks Scallion
- 2 Dried Red Chilies
- 2 Star Anise
- 2 tbsp Tomato Paste
- 1 tbsp Rock Sugar
- 1 tbsp Light Soy Sauce
- 2 tsp Salt
- 1 tbsp Shaoxing Wine
- 1 tbsp Cooking Oil
- As needed Hot Water
Method
- Cut the beef into large chunks. Peel and cut the potatoes and carrot into bite-sized pieces. Slice the ginger and cut the scallions into sections.
- Place the beef in a pot of cold water with Shaoxing wine. Bring to a boil, skim off any foam, then drain and rinse the beef.
- Heat oil in a wok or large pot. Add ginger, scallions, dried chilies, and star anise. Stir-fry until fragrant.
- Add the beef and stir-fry for 2 to 3 minutes until lightly browned.
- Stir in the tomato paste and rock sugar. Cook until the sugar melts and coats the beef. Add the soy sauce and mix well.
- Add the potatoes and carrot. Stir-fry briefly to combine with the seasonings.
- Pour in enough hot water to completely cover the ingredients. Season with salt.
- Transfer everything to a pressure cooker and cook using the beef or stew setting until the meat is tender.
- If using a regular pot, simmer gently for about 40 minutes, then continue cooking until the vegetables are tender.
- Taste and adjust seasoning if needed. Serve hot.
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