CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)
Easily prepared but intensely flavoured, Chinese beef stew with potatoes tastes tender, succulent and aromatic.
Provided by Wei Guo
Categories Main Course
Time 1h50m
Number Of Ingredients 17
Steps:
- Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
- In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.
- Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.
- Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
- Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.
Nutrition Facts : ServingSize 1 serving, Calories 622 kcal
CHINESE BRAISED BEEF AND POTATO STEW
This recipe is a family favorite, and always a crowd-pleaser when we share a meal with friends. I've listed a lot of the ingredients as optional, because there are so many versions of the dish out there that use different combinations of vegetables and seasonings. Use whatever you have in your kitchen.
Provided by Kate S.
Categories Meat
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
- Prepare ginger, garlic, and leek or onion.
- Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
- Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
- Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
- While the meat and vegetables cook, peel and cut up the carrots and potatoes.
- Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
- When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
- In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
- This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.
Nutrition Facts : Calories 1127.4, Fat 106.3, SaturatedFat 43.5, Cholesterol 136.7, Sodium 2145.5, Carbohydrate 27.8, Fiber 3.6, Sugar 3.1, Protein 15.2
ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
BEEF STEW WITH POTATOES
This beef stew with potatoes is quick, easy, and delicious...can't get better than that!
Provided by nanowmoudi1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
- Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
- Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
- Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g
BRAISED BEEF STEW
Make and share this Braised Beef Stew recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
BO KHO (VIETNAMESE BRAISED BEEF STEW)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
- Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
- Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram
JAPANESE-STYLE BEEF STEW
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
More about "chinese braised beef and potato stew recipes"
BRAISED BEEF WITH POTATOES - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (8)Total Time 1 hr 30 minsCategory Main CourseCalories 583 per serving
- Cut the beef brisket into small chunks and then soak in a large pot of clear water for half an hour.
- Get a large pot and load it with enough water, add 2 slices of ginger and 1 tablespoon of cooking wine. Place the beef in cold water, start the fire and bring everything to boil for 2 minutes. Transfer out and drain.
- Add around 1 tablespoon of cooking oil in your pot and fry doubanjiang until the oil turns red too. Place leek onion, garlic and ginger and other spices, fry over small fire until aromatic.
- Place the beef in and fry for a while until you can smell the aroma of the beef. Add rock sugar, light soy sauce and dark soy sauce. Continue frying for couple of minutes so the flavors can be well combined. Then place water or beer to cover the beef (3cm higher in stove pot and 1.5 cm higher in high pressure cooker) and then cook the beef until well softened.
CHINESE BRAISED BEEF STEW WITH DAIKON - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (19)Total Time 3 hrs 15 minsCategory BeefCalories 345 per serving
- Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Now add your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a boil. Then turn down the heat to simmer for about 75 – 90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
- After that, the sauce should be almost dry. This is a good time to skim out any excess fat. Then add the turnips and the last 2 cups of water. Allow the stew to simmer for another 30 – 40 minutes, until the turnip is soft and tender. Serve hot over rice.
CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)
From omnivorescookbook.com
4.9/5 (8)Total Time 2 hrs 40 minsCategory MainCalories 468 per serving
BRAISED POTATOES WITH BEEF - MOMSDISH
From momsdish.com
CHINESE BEEF STEW RECIPE - HOW TO PREPARE (AUTHENTIC …
From tasteasianfood.com
10 BEST CHINESE BEEF STEW RECIPES | YUMMLY
From yummly.com
CHINESE BRAISED BEEF AND POTATO STEW – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
MEAT OF JAPANESE CUISINE じゃが (POTATO STEW) RECIPE - SIMPLE …
From simplechinesefood.com
INSTANT POT BRAISED BEEF (CHINESE-STYLE) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BRAISED POTATO BALLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
A NEW PASTA SAUCE: BRAISED PORK RAGù - CHEWINGTHEFAT.US.COM
From chewingthefat.us.com
BRAISED BEEF WITH POTATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VIETNAMESE STYLE SPICY BRAISED PORK STEW
From cookingwithawallflower.com
15 KOREAN BRAISED OXTAIL RECIPE - SELECTED RECIPES
From selectedrecipe.com
BRAISED BEEF - FILIPINO/CHINESE STYLE - FOXY FOLKSY
From foxyfolksy.com
CANTONESE INSTANT POT BRAISED BEEF WITH RADISH - THE WOKS OF LIFE
From thewoksoflife.com
POTATO AND BEEF STEW - POTATOES USA
From potatogoodness.com
BEEF STEW WITH POTATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
15 CHINESE BRAISED BEEF RECIPE - SELECTED RECIPES
From selectedrecipe.com
CHINESE BEEF STEW WITH POTATOES | BRAISED BEEF BRISKET STEW RECIPE ...
From youtube.com
INSTANT POT CHINESE BEEF STEW - TESTED BY AMY + JACKY
From pressurecookrecipes.com
BRAISED BEEF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BEEF STEW WITH POTATOES AND CARROTS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAN-FRIED BABY POTATOES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
POTATOES SAUTéED AND DRIED RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
MEAT AND POTATO CHOLENT - KOSHER
From koshereye.com
CLASSIC BEEF STEW – SASHA'S FINE FOODS
From sashasfinefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #low-protein #main-dish #beef #asian #chinese #dietary #low-carb #low-in-something #meat #number-of-servings #4-hours-or-less #from-scratch
You'll also love