Soy Braised Mash & Stew
Soy Braised Mash & Stew
Ingredients
For the Stew
- 1 kg beef chuck
- 1 tablespoon neutral oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup daikon, finely chopped
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons brown sugar
- 500 mL beef stock
For Optional Thickening
- 2 tablespoons butter, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon potato starch
For the Mash
- 1 kg potatoes, skin on
- 2 teaspoons kosher salt, for cooking potatoes
- 150 g butter
- 200 ml cream
- as needed salt, to taste
Instructions
- 1
Preheat your oven to 150°C (300°F). Cut the beef chuck into large chunks. Dice the onion, carrot, and daikon into a fine mirepoix.
⏱️ 10 min•🌡️ 150
- 2
Pat the beef dry thoroughly with paper towels to ensure proper searing. Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon of neutral oil. Sear the beef chunks on all sides until well browned. Remove the seared beef from the pot and set it aside.
⏱️ 10 min
- 3
In the same pot, add the finely chopped onion, carrot, and daikon. Lightly sauté them until they become fragrant.
⏱️ 5 min
- 4
Return the seared beef chunks to the pot with the sautéed vegetables. Add 3 tablespoons of brown sugar, 1/4 cup of light soy sauce, and 2 tablespoons of dark soy sauce. Pour in 500mL of beef stock and deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 5 min
- 5
Place a cartouche (a piece of parchment paper with a small hole in the center) directly over the braise to help retain moisture. Cover the pot with its lid and transfer it to the preheated oven. Cook at 150°C for 3 hours, or until the beef is tender enough to be easily pulled apart.
⏱️ 180 min•🌡️ 150
- 6
While the stew is braising, prepare the thickening agent. In a small bowl, combine 2 tablespoons of softened butter, 1 tablespoon of all-purpose flour, and 1 tablespoon of potato starch to form a smooth paste. Ladle a small amount of the hot braising liquid from the pot into this paste and whisk until fully blended. This tempering step prevents lumps. Pour the tempered mixture back into the stew while stirring gently. Simmer for a few minutes until the sauce thickens to a glossy, velvety consistency.
⏱️ 10 min
- 7
Place 1kg of potatoes (skin on) into a pot of cold water. Add 2 teaspoons of kosher salt to the water. Bring the pot to a gentle boil and cook until the potatoes are tender and can be easily pierced with a knife, which typically takes about 15–20 minutes depending on their size.
⏱️ 20 min
- 8
Drain the cooked potatoes well. For extra fluffiness, pass the potatoes through a sieve or potato ricer into a clean pot.
⏱️ 5 min
- 9
While the potatoes are still warm, add 150g of butter and 200ml of cream. Fold them into the mash using a spatula until smooth and fully incorporated. Season the mashed potatoes with salt to taste.
⏱️ 5 min
- 10
Serve the Soy Braised Beef Stew alongside the creamy mashed potatoes in a bowl.
Kitchen Tools
Nutrition Facts (per serving)
Soy Braised Mash & Stew
For the Stew
- 1 kg beef chuck
- 1 tablespoon neutral oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup daikon, finely chopped
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons brown sugar
- 500 mL beef stock
For Optional Thickening
- 2 tablespoons butter, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon potato starch
For the Mash
- 1 kg potatoes, skin on
- 2 teaspoons kosher salt, for cooking potatoes
- 150 g butter
- 200 ml cream
- as needed salt, to taste
Instructions
- 1
Preheat your oven to 150°C (300°F). Cut the beef chuck into large chunks. Dice the onion, carrot, and daikon into a fine mirepoix.
⏱️ 10 min•🌡️ 150 - 2
Pat the beef dry thoroughly with paper towels to ensure proper searing. Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon of neutral oil. Sear the beef chunks on all sides until well browned. Remove the seared beef from the pot and set it aside.
⏱️ 10 min - 3
In the same pot, add the finely chopped onion, carrot, and daikon. Lightly sauté them until they become fragrant.
⏱️ 5 min - 4
Return the seared beef chunks to the pot with the sautéed vegetables. Add 3 tablespoons of brown sugar, 1/4 cup of light soy sauce, and 2 tablespoons of dark soy sauce. Pour in 500mL of beef stock and deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 5 min - 5
Place a cartouche (a piece of parchment paper with a small hole in the center) directly over the braise to help retain moisture. Cover the pot with its lid and transfer it to the preheated oven. Cook at 150°C for 3 hours, or until the beef is tender enough to be easily pulled apart.
⏱️ 180 min•🌡️ 150 - 6
While the stew is braising, prepare the thickening agent. In a small bowl, combine 2 tablespoons of softened butter, 1 tablespoon of all-purpose flour, and 1 tablespoon of potato starch to form a smooth paste. Ladle a small amount of the hot braising liquid from the pot into this paste and whisk until fully blended. This tempering step prevents lumps. Pour the tempered mixture back into the stew while stirring gently. Simmer for a few minutes until the sauce thickens to a glossy, velvety consistency.
⏱️ 10 min - 7
Place 1kg of potatoes (skin on) into a pot of cold water. Add 2 teaspoons of kosher salt to the water. Bring the pot to a gentle boil and cook until the potatoes are tender and can be easily pierced with a knife, which typically takes about 15–20 minutes depending on their size.
⏱️ 20 min - 8
Drain the cooked potatoes well. For extra fluffiness, pass the potatoes through a sieve or potato ricer into a clean pot.
⏱️ 5 min - 9
While the potatoes are still warm, add 150g of butter and 200ml of cream. Fold them into the mash using a spatula until smooth and fully incorporated. Season the mashed potatoes with salt to taste.
⏱️ 5 min - 10
Serve the Soy Braised Beef Stew alongside the creamy mashed potatoes in a bowl.