Chinesebeefstew Recipes

SLOW-COOKER BEEF STEW WITH NOODLES

Slow-Cooker Beef Stew with Noodles image

Hoisin, soy sauce, chili-garlic sauce and ginger infuse this slow-cooker beef stew with tons of Chinese-inspired flavor. Although Chinese beef stew is often made with potatoes, this one features udon, a thick Japanese wheat noodle.

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds beef chuck roast
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
3 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 teaspoons tomato paste
2 teaspoons chili-garlic sauce
1 teaspoon grated peeled fresh ginger
1 pod star anise
1 9.5-ounce package dried udon noodles
1/2 bunch watercress, leaves picked (about 3 cups)
Sliced scallions, fresh cilantro and balsamic vinegar, for topping

Steps:

Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours.
Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.

Nutrition Facts : Calories 550, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 132 milligrams, Sodium 1516 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 56 grams, Sugar 10 grams

TRADITIONAL BEEF STEW

Traditional Beef Stew image

The aroma of this classic beef stew is irresistible, making it impossible not to dig in the moment you walk in the door. -Rosana Pape, Hamilton, Indiana

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 pound fresh baby carrots
2 medium potatoes, cut into chunks
2 medium onions, cut into wedges
1 cup drained diced tomatoes
1 cup beef broth
1 celery rib, cut into 1/2-inch pieces
2 tablespoons quick-cooking tapioca
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 3-qt. slow cooker, combine all ingredients. , Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 334 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 611mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

CHINESE BEEF OR PORK STEW (RED COOKED MEAT)

Chinese Beef or Pork Stew (Red Cooked Meat) image

Make and share this Chinese Beef or Pork Stew (Red Cooked Meat) recipe from Food.com.

Provided by tgobbi

Categories Stew

Time 3h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs stewing beef or 2 lbs pork shoulder, cube 3/4" - 1"
oil (vegetable, peanut, Canola)
1 lb vegetables, cut up (carrots, lo bok, etc)
1 medium yellow onion, cut in large chunks - to taste (leek works well too)
1 -4 clove garlic, smashed
1 piece fresh ginger, peeled and smashed
2 star anise (opt for beef)
1 -2 piece chinese dried orange rind (opt for beef)
chile, fresh or dried (optional)
2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
2/3 cup soy sauce (use a combination of light and dark in any proportion)
2 teaspoons dry sherry
2 cups boiling water

Steps:

*Staranise comes in the form of an eight point star.
,each point having an anise seed in it.
Most of them are broken up so use a total of eight points, more or less, to taste.
**Theorange (or tangerine) peel has a slightly bitter taste that I like better with beef but this is personal taste.
It comes in plastic bags and has a long shelf life.
Start by browning the meat in a few T of oil.
Do it in batches so it gets well caramelized.
When the last of the meat is well browned, remove it all to a bowl.
(Add more oil as needed).
Add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
Stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
Cover the pot and simmer for 1 hour (pork) or 2 hours (beef).
Adjust seasonings, add the vegetables and simmer, covered for another half hour.
Before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
Serve with steamed rice or boiled noodles.