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You are here: Home / All Recipes / Chinese-inspired Beef Stew

Chinese-inspired Beef Stew

Browned beef is pressure-cooked with star anise, fennel seeds, cloves, cinnamon bark, Sichuan peppercorns and rice wine in this Chinese-inspired beef stew recipe.

Chinese-inspired beef stew

It’s a fusion dish. Browning meat prior to stewing is more French than Asian but the spices and seasonings used in the dish are decidedly Asian.

I saw a one-pot Chinese-style braised beef recipe at BBC Good Food and I immediately experienced an adrenalin rush. It looked so good. I checked the ingredients and, in my mind, I just knew that the dish would taste good too.

This beef stew can be cooked on the stovetop from start to finish. You may also do the browning and sauteeing on the stovetop and finish cooking in the oven. A third option is to use a slow cooker. And a fourth option, the one I chose, was to use a pressure cooker.

Chinese-inspired Beef Stew

Recipe by Connie Veneracion
The original recipe uses five-spice powder, and I had none on the day I cooked the stew. So, I used the five spices that make up five-spice powder — star anise, fennel seeds, cloves, cinnamon bark and Sichuan peppercorns. If you have five-spice powder, a teaspoonful will do.
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Asian Fusion
Servings 6 people
Chinese-inspired beef stew garnished with scallions
Print Recipe

Equipment

  • Pressure cooker

Ingredients
  

  • 1 ½ kilograms stewing beef I used short ribs but crest, shank or shoulder blade will also be good
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup flour
  • 4 tablespoons cooking oil
  • ¼ cup chopped scallions
  • 1 tablespoon minced garlic
  • 1 two-inch knob ginger peeled and julienned
  • 2 bird’s eye chilies chopped
  • 2 star anise
  • 1 two-inch piece cinnamon bark
  • ½ teaspoon fennel seeds
  • ½ teaspoon Sichuan peppercorns
  • 4 cloves
  • 1 generous splash rice wine
  • 2 cups bone broth
  • 4 tablespoons dark soy sauce
  • 4 tablespoons dark brown sugar
  • finely sliced scallions to garnish

Instructions
 

  • Place the beef in a single layer in a container with a tight lid.
  • Sprinkle salt and pepper generously.
  • Sprinkle the flour on the meat, cover the container tightly and shake to coat each piece of meat with flour. Alternatively, use a resealable plastic bag.
  • Heat the cooking oil in the pressure cooker.
  • Brown the beef in batches.
  • Scoop out the beef and keep warm.
  • Reheat the cooking oil in the pan and add the ginger, garlic, scallions, chilis, cinnamon bark, star anise, cloves, fennel seeds and Sichuan peppercorns (of the five-spice powder, if that’s what you’re using).
    Sauteeing spices in pressure cooker
  • Cook, stirring often, until fragrant, about two minutes.
  • Pour in the rice wine.
    Pouring rice wine into pan
  • Scape the bottom of the pan to loosen the brown bits.
    Scraping pan to loosen browned bits
  • Allow the rice wine to almost evaporate, about a minute.
  • Return the browned beef to the pan.
    Adding browned beef to spices in pan
  • Pour in the broth and soy sauce.
  • Add the sugar. Stir.
  • Taste the sauce and add salt, as needed (I don’t recommend adding more soy sauce because that will make the dish too dark and rather unattractive).
  • Seal the lid on the pressure cooker, wait for the valve to whistle, then turn down the heat to a simmer and cook for 60 to 65 minutes.
  • Turn off the heat, wait for about ten minutes for the pressure to die down then remove the lid.
  • Taste the sauce and adjust the seasonings, if needed.

Notes

Updated from a recipe originally published in March 15, 2012
Keyword Beef Stew
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Published: September 19, 2021 • Last modified: September 19, 2021 ♥ All Recipes, Fusion, Main Courses, Meat
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From the film Saving Face
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