Chinese beef stew, known as “红烧牛肉” (hóngshāo niúròu) in Mandarin, is a classic dish that has deep roots in Chinese culinary tradition. Its history can be traced back to ancient China, where it was originally created as a hearty and warming meal for the cold northern regions. Over the centuries, it has evolved and adapted to regional variations, becoming a beloved staple in Chinese cuisine.
The flavor profile of Chinese beef stew is rich and aromatic, characterized by the slow-cooked tenderness of beef chunks infused with a harmonious blend of soy sauce, Chinese cooking wine, ginger, garlic, and a hint of sweetness from sugar or other sweeteners. The addition of warming spices like star anise, cloves, and cinnamon adds complexity and depth to the dish. The result is a savory and slightly sweet broth that envelops the succulent pieces of beef, creating a satisfying and comforting taste experience.
Chinese beef stew enjoys enduring popularity in China and among Chinese communities worldwide. It’s a favorite choice during colder months, appreciated for its warming qualities and nourishing properties. The dish’s versatility allows for various regional adaptations, with different ingredients and spices used to suit local preferences. Whether served in a bustling street food stall or a family’s kitchen, Chinese beef stew remains a beloved comfort food.
Chinese beef stew is typically served hot, often accompanied by steamed rice or noodles to soak up the flavorful broth. It’s common to garnish the dish with chopped green onions or fresh cilantro for a burst of freshness. Some variations may also include vegetables like carrots or potatoes, enhancing both the flavor and nutritional value of this classic Chinese dish. Its enduring appeal lies in its ability to bring together a harmonious blend of flavors and textures, making it a beloved symbol of Chinese culinary heritage.
Chinese Beef Stew
Ingredients
- 2 Lbs boneless beef chuck cut into 2-inch cubes
- 1 tbsp vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 inch piece of fresh ginger minced
- 2 cups beef broth
- ½ Cup soy sauce
- ¼ Cup brown sugar
- ¼ Cup rice wine vinegar
- 2 star anise pods
- 2 cinnamon sticks
- 4 dried red chilies adjust to your spice preference
- 6 peeled pearl onions
- 6 carrots peeled and cut into chunks
- 1 cup sliced mushrooms
- 1 cup baby corn
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring they are well-seared on all sides. Remove the beef and set it aside.
- In the same pot, add the remaining tablespoon of oil. Sauté the chopped onion, minced garlic, and ginger until fragrant and softened.
- Return the browned beef to the pot and add the beef broth, soy sauce, brown sugar, rice wine vinegar, star anise pods, cinnamon sticks, and dried red chilies. Stir well and bring to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours, or until the beef is tender and easily pierced with a fork. Stir occasionally and add water if needed to maintain the desired consistency.
- About 30 minutes before serving, add the pearl onions, carrots, mushrooms, and baby corn. Continue simmering until the vegetables are tender.
- Season with salt and black pepper to taste. Remove the star anise pods and cinnamon sticks before serving.
- Serve your exquisite Chinese Beef Stew hot, garnished with fresh cilantro or green onions if desired.
