Chinese Spiced Beef Potato Stew Recipe

I love this recipe because it’s like a cozy hug in a bowl, packed with rich, savory flavors and a hint of spice that warms me from the inside out. Plus, spending a couple of hours letting it simmer away is the perfect excuse to binge-watch my favorite series while the house fills with its irresistible aroma.

I savor the deep warmth and robust flavors of a Chinese Spiced Beef and Potato Stew. My recipe features tender cubes of beef brisket simmered with aromatic spices like star anise, a dash of Chinese five-spice powder, and good old salt and pepper.

Onions and garlic are sautéed until golden, then the beef is added and browned. Soy sauce, oyster sauce, and hoisin sauce add a depth of savoriness that makes this dish sing.

Potatoes and carrots add comforting, hearty vibes necessary for a stew. A splash of Shaoxing wine brings everything together.

On a cold day, this dish is just what you need.

Ingredients

Beef brisket or chuck: Succulent and protein-rich, they bring richness and depth to the stew.

Five-spice powder, Chinese: This aromatic blend gives food a sweet, warm, and complex flavor.

Sichuan peppercorns: Contributes a unique numbing heat that boosts warmth and complexity.

Sweet and spicy, star anise and cinnamon stick perfume the stew.

Hearty, starchy, and wonderful at absorbing savory flavors, potatoes are my kind of food.

The sweetness and subtle crunch of carrots contribute to the texture.

Ingredient Quantities

• 1 lb (450g) beef brisket or chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon hoisin sauce
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground Sichuan peppercorns
• 4 cups beef broth
• 3 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced
• 1 star anise
• 1 cinnamon stick
• 1 bay leaf
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. In a large pot, over medium-high heat, heat the vegetable oil. When the oil is hot, add the beef cubes. Sear the beef until it is browned on all sides. Remove the beef from the pot and set it aside.

2. In the same pot, add the onion, diced, and sauté until it is translucent. Stir in the garlic and ginger, minced, and cook until the mixture is fragrant.

3. Put the beef back into the pot. Add the soy sauce, oyster sauce, Shaoxing wine, and hoisin sauce, and stir to coat the beef evenly.

4. Mix well in the Chinese five-spice powder and ground Sichuan peppercorns.

5. Add the beef broth, ensuring that the beef is completely submerged. Bring the mixture to a boil.

6. The pot should contain the potatoes, carrots, star anise, cinnamon stick, and bay leaf.

7. Lower the heat and keep the pot at a simmer. Cover it and let the contents cook for a time span that will allow the beef to become tender and the potatoes to be cooked all the way through; this should take about
1.5 to 2 hours.

8. Add salt and pepper to the stew so that it has the right flavor. If it tastes off in any way, correct it.

9. Before serving, remove the bay leaf, cinnamon stick, and star anise.

10. When you have served the stew, top it with chopped green onions. Relish this cozy bowl of Chinese Spiced Beef Potato Stew.

Equipment Needed

1. Large pot with lid
2. Measuring spoons
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Small bowl or plate (for setting aside beef)
7. Ladle (for serving)

FAQ

• Can I use a different cut of beef?Certainly! You can use any stewing cut that you like, such as shank or short ribs, both of which are good options.
• What if I don’t have Shaoxing wine?Dry sherry or even mirin can be used as substitutes, but sherry and mirin must be adjusted for their stronger flavors and sweetness.
• Is there a vegetarian substitute for oyster sauce?Mushroom soy sauce or a combination of soy sauce and a hint of sugar can be used.
• Can I make this in a slow cooker?Certainly! Brown the beef and sauté the aromatics first, and then transfer everything to the slow cooker and cook on low for 6-8 hours.
• What can be used instead of Sichuan peppercorns?If it cannot be found, you can omit it, or use a blend of black pepper and a pinch of ground coriander for an entirely different flavor profile.
• How can I make this stew spicier?When sautéing the onions and garlic, add some dried chili flakes or fresh chopped chili to the mix.
• Can I freeze the leftovers?Affirmative: This stew holds up well in the freezer. Allow it to cool to room temperature, then place it in containers that you guarantee to be air-tight, and stow it in your freezer for no longer than 3 months.

Substitutions and Variations

You can use lamb or pork shoulder for a different flavor instead of beef brisket or chuck.
If you need a substitute for Shaoxing wine, use mirin or a dry white wine.
A combination of soy sauce and a touch of sugar can serve well in place of oyster sauce, should you happen not to have any.
Cassia bark can be used in place of the cinnamon stick for a slightly different spice profile.
To mimic the flavor of Sichuan peppercorns, you can use a smaller quantity of standard black pepper and add a little bit of ground coriander.

Pro Tips

1. Marinate the Beef Before cooking, marinate the beef cubes with a bit of soy sauce, Shaoxing wine, and a dash of five-spice powder for at least 30 minutes. This will enhance the flavor of the meat and ensure it absorbs more of the spices.

2. Deglaze the Pot After searing the beef and before adding the onions, you can deglaze the pot with a splash of Shaoxing wine or beef broth. This helps lift the flavorful brown bits from the bottom of the pot, which will enrich the stew.

3. Infuse Max Flavor Lightly toast the star anise, cinnamon stick, and bay leaf in a dry pan for a minute before adding them to the stew. This will release their essential oils and intensify their flavors in the dish.

4. Enhance the Broth For a richer broth, consider adding a small piece of kombu (dried seaweed) or a spoonful of miso paste. This will give the stew an extra layer of umami flavor.

5. Thicken the Stew If you prefer a thicker stew, you can mix a teaspoon of cornstarch with a little water to create a slurry, and stir it into the stew during the last 10 minutes of cooking, allowing it to thicken to your desired consistency.