Chinese Beef Stew
ID: f1fc3c89...
A comforting and budget-friendly Chinese beef stew featuring super tender beef finger meat, carrots, and potatoes pressure-cooked in a savory, aromatic Chu Hou broth. This recipe delivers big, rich flavors and yields enough to feed a family of four for multiple meals.
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🍳 Cooking Flow
Parboil the beef finger meat chunks for 5 minutes, then place them in the pressure cooker. → Add smashed ginger, large chunks of carrots and potatoes, rock sugar, and a spice pouch containing cinnamon, star anise, and bay leaves. → Mix the wine, soy sauces, Chu Hou paste, and water, then pour over the ingredients and pressure cook on High for 30 minutes. → Quick release the pressure, skim off excess fat, and discard the spice pouch. → Temporarily remove the vegetables, thicken the remaining sauce with cornstarch slurry, reassemble, and garnish with green onions.
Cooking Steps
Brief Cooking Order
Parboil the beef finger meat chunks for 5 minutes, then place them in the pressure cooker. → Add smashed ginger, large chunks of carrots and potatoes, rock sugar, and a spice pouch containing cinnamon, star anise, and bay leaves. → Mix the wine, soy sauces, Chu Hou paste, and water, then pour over the ingredients and pressure cook on High for 30 minutes. → Quick release the pressure, skim off excess fat, and discard the spice pouch. → Temporarily remove the vegetables, thicken the remaining sauce with cornstarch slurry, reassemble, and garnish with green onions.
Introduction
A comforting and budget-friendly Chinese beef stew featuring super tender beef finger meat, carrots, and potatoes pressure-cooked in a savory, aromatic Chu Hou broth. This recipe delivers big, rich flavors and yields enough to feed a family of four for multiple meals.
Step 1
Cut the beef finger meat into 2-inch pieces and parboil them in boiling water for about 5 minutes to remove impurities. Drain and transfer the beef into the pressure cooker pot.
Step 2
Wash the ginger thoroughly and smash it with a mallet. Add the smashed ginger into the pressure cooker with the beef.
Step 3
Cut the carrots and peeled potatoes into large, thick chunks. Add them directly on top of the beef in the pressure cooker.
Step 4
Place the cinnamon stick, star anise, and bay leaves into a disposable tea bag, then tuck it down into the pot close to the beef. Add the rock sugar as well.
Step 5
In a measuring cup, combine the Shaoxing wine, soy sauce, dark soy sauce, and Chu Hou paste. Pour the mixture over the ingredients in the pot, followed by 1 cup of water.
Ingredients List
Important Notes
Beef finger meat is highly recommended for its marbling and melt-in-your-mouth tenderness, but you can substitute with stew meat, pot roast, or boneless short ribs.
Keeping the carrots and potatoes in large chunks prevents them from disintegrating and turning mushy during the high-pressure cooking process.
Using a disposable tea bag for the dry spices makes it incredibly easy to remove them from the stew without having to fish for individual pieces later.
Rock sugar is traditionally preferred in Chinese stews as it helps tenderize the meat and gives the sauce a nice glossy sheen, but regular white sugar can be used as a substitute.
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