Chinese beef stew with potatoes is a delicious and easy-to-make recipe involving beef with various Chinese spices and root vegetables like potatoes and carrots. The beef is cooked with warm spices such as cinnamon and star anise, which gives it a uniquely Asian flavor. Chinese Shaoxing wine, oyster sauce, and dark and light soy sauce are added to enhance the taste.
I have previously uploaded a recipe for Cantonese beef stew, but today, I would like to modify it by adding some Sichuan-style flavor. I will use chili bean paste to transform the beef stew from a standard recipe to a Sichuan-style one.
Here is my recipe to prepare my favorite beef stew with potatoes.
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Recipe:
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Ingredients A
1kg beef
2 tbsp rice wine
2 stalks spring onions
6 thick slices ginger
Ingredients B
1 cinnamon sticks
3 bay leaves
8 cloves
2 star anise
Ingredients C
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp rice wine
3 tbsp rock sugar
1 tsp salt
Ingredients D
1 tbsp chopped garlic
2 tbsp chili bean paste
Water sufficient to submerge the beef
350g potatoes, cut into large chunks
250 g carrots, cut into large chunks
1 tbsp cornstarch (mix with 2 1tbsp of cold water to form a slurry)
Vegetable oil to brown the beef and saute the garlic
Method
Blanch and brown the beef
– Fill a stock pot with water and wait for it to come to a rolling boil.
– Place Ingredients A in it to boil for five minutes.
– Remove the scum that floats on top.
– Cut the beef into one and a half inches in size. Put the meat in a colander to drain away as much water as possible.
– Place the beef in a wok without oil over low to medium heat and stir-fry it until all the water during blanching has evaporated.
– Once the beef has become dry, add some oil to sear the beef until brown.
Stew the beef
– Place the beef and ingredients B and C into a large pot.
– Add water sufficient to submerge all the ingredients.
– In a different pan, saute the chopped garlic with oil until it gives off a pleasant smell. Next, add the chili bean paste and continue sauteing until it becomes aromatic. Then, transfer the garlic and chili bean paste to the beef.
– Set the heat to the lowest setting possible to simmer the beef for 90 minutes.
– After 90 minutes, add the potatoes and carrots and continue cooking for another 20 minutes until the vegetables are soft.
Thicken the sauce
– Remove all the ingredients from the pot, but keep the stewing liquid in it. Then, reduce the quantity of the liquid by boiling it if there is too much.
– Thicken it with cornstarch slurry to your desired consistency.
– Transfer the beef stew to a serving bowl and drizzle with the gravy. Serve as a standalone dish or with plain rice.
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