Chinese Braised Beef And Potato Stew Recipes

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ASIAN BRAISED BEEF



Asian Braised Beef image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
3 pounds chuck roast, cut into 1 1/2-inch pieces
2 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons minced ginger
1 generous tablespoon chili paste
5 cloves garlic, minced
1 bunch scallions, sliced, whites and greens separated
1/4 cup sherry
3 cups beef broth
1/4 cup low-sodium soy sauce
2 tablespoons honey
3 star anise pods
2 bay leaves
Cooked jasmine rice, for serving

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.

CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)



Chinese Beef Stew with Potatoes (土豆炖牛肉) image

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

700 g beef, cut into chunks (about 1.5 lb, see note 1)
2 tbsp neutral cooking oil
2 onions, sliced
1 thumb-sized ginger, smashed
2 star anises
1 piece cassia cinnamon (Chinese cinnamon)
2 bay leaves
2 cloves
2 dry chilies (optional)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing rice wine
600 ml hot water (about 2.5 cups)
¼ tsp salt (or to taste)
3 medium potatoes, peeled and cut into chunks (about 350g/12oz)
1 medium carrot, cut into chunks (about 120g/4oz)
Coriander (cilantro), chopped (optional)

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



Chinese Braised Beef and Potato Stew image

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

2 cups water
1/2 lb beef, cut into one-inch chunks
1 inch fresh gingerroot, sliced into coins (optional)
2 -3 garlic cloves, smashed (optional)
1 leeks, cut at 45-degree angle into one-inch pieces or 1/2 onion, chopped into one-inch squares
1 cup boiling water
1 star anise (optional)
4 tablespoons peanut oil or 4 tablespoons canola oil
3 tablespoons soy sauce
1/2 lb waxy potato, peeled and cut into one-inch cubes
1 carrots, roll-cut (optional) or 1 carrot, cut into 3/4-inch half-moons (optional)
1/2 teaspoon salt
1/4 teaspoon sichuan pepper or 1/4 teaspoon black pepper

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

CHINESE-STYLE BRAISED BEEF ONE-POT



Chinese-Style Braised Beef One-Pot image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. Can be frozen for up to 1 month.

Provided by English_Rose

Categories     Stew

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
6 garlic cloves, thinly sliced
1 tablespoon fresh gingerroot, peeled and shredded
6 scallions, sliced
1 red chili pepper, deseeded and thinly sliced (use more if you lite it spicy)
3 lbs stewing beef, cut into large pieces
2 tablespoons all-purpose flour, well seasoned with salt and pepper
salt and pepper
1 teaspoon Chinese five spice powder
2 star anise (optional)
2 teaspoons light brown sugar (or use whatever you've got)
3 tablespoons Chinese wine or 3 tablespoons dry sherry
3 tablespoons dark soy sauce, plus more to serve
2 cups beef broth

Steps:

  • Heat 2 tbsp of the oil in a large, shallow casserole.
  • Fry the garlic, ginger, scallions and chili 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 more 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 300°F
  • Pour in the soy and broth (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.
  • Serve with steamed bok choy and white rice.

CHINESE-STYLE BRAISED BEEF ONE-POT



Chinese-style braised beef one-pot image

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

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

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 (Vietnamese Braised Beef Stew) image

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

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

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

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    #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

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