Chinese Beef And Vegetable Stew Recipes

INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW

Steps:

• In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
• Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
• Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
• Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
• Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
• Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

CHINESE HOT POT OF BEEF AND VEGETABLES

Steps:

• Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
• Remove from the pan and repeat with the remaining oil and beef.
• Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.
• Stir in the broth, scraping the pan to loosen the brown bits.
• Return the beef to the pan.
• Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Add the turnips and carrots, simmer for 45 minutes or until tender.
• Combinne 1 tbsp water and the cornstarch, add to beef mixture.
• Bring to a boil, cook for 1 minute, stirring frequentl.
• Ad spinach, cover and cook 3 minutes or until wilted.
• Discard the cinnimon sticks.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

CHINESE-STYLE VEGETABLE AND VEAL STEW

Steps:

• Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
• Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
• Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
• Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
• Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

CHINESE BEEF AND VEGETABLE STEW

Steps:

• In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
• In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
• Pour over the beef and vegetables in the pot.
• Sprinkle with the garlic pepper.
• Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
• In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
• Increase the heat setting to high.
• Stir in the cornstarch mixture.
• Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
• Stir in the green beans and red pepper and cook 5-10 minutes longer.
• Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.