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Chinese-style Beef Stew

Serving: 3-4pax


  • 1.4kg beef chuck - cut into pcs

  • 2 tbsp cooking oil

  • 2 yellow onions - peeled and cut into wedges

  • 1 knob ginger - peeled and smashed

  • 2 star anises

  • 2 cinnamon sticks

  • 2 bay leaves

  • 4 cloves

  • 5 dried chillies - soaked till soft

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 2 tbsp chu hou paste

  • 1 tbsp fish sauce

  • 3 tbsp shaoxing wine

  • Salt and sugar

  • 500ml chicken stock

  • 500g daikon / white radish - peeled and cut into pcs

  • 2 carrot - peeled and cut into pcs

  • Fresh coriander - garnish


  1. In a pot, add in water and beef chunks, bring to a boil. Then, remove from heat, rinse and drain it. Set aside.

  2. In a heavy pot, add in oil and brown the beef. Dish it up and set aside.

  3. Add in onions and stir-fry. Followed by ginger and the spices, stir-fry till fragrant.

  4. Add in beef, light and dark soy sauce, fish sauce, chu hou paste, wine and stock. Mix well and let simmer covered for 1.5-2hrs, stirring occasionally.

  5. Lastly, add in radish and carrot, and let simmer for 15-20mins. Add in some water if it has become too dry.

  6. Season with salt and sugar. Turn off the heat and let rest covered for a few mins.

Adapted from themeatmen


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