Braised Beef Stew with Potatoes and Carrots
Braised Beef Stew with Potatoes and Carrots
Ingredients
For the Beef and Marinade
- 2 pounds beef stew meat, cut into 1 1/2-inch pieces
- 4 cups water
- 1 tablespoon salt
For Braising
- 2 tablespoons vegetable oil
- 1 green onion, tied into a bundle
- 3 slices fresh ginger, about 1/4-inch thick, cut into star shapes or large pieces
- 2 star anise
- 2 bay leaves
- 3 dried red chilies
- 1 tablespoon rock sugar
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon soybean paste
- 4 cups hot water, or as needed to cover beef
For the Vegetables and Garnish
- 2 potatoes, medium, peeled and cut into 1 1/2-inch chunks
- 2 carrots, medium, peeled and cut into 1-inch chunks
- 2 stalks green onions, chopped into 1-inch segments, for garnish
Instructions
- 1
Place the cut beef stew meat into a large bowl. In a separate bowl, combine 4 cups of water with 1 tablespoon of salt, stirring until the salt dissolves. Pour the salt water over the beef, ensuring it's fully submerged. Let the beef soak for 15 minutes to help remove impurities and tenderize the meat.
⏱️ 15 min
- 2
After soaking, drain the reddish water from the beef. Rinse the beef thoroughly under cold running water until the water runs clear. Set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large pot or wok over medium-high heat. Once the oil is shimmering, add the washed beef to the pot. Cook, stirring frequently with a spatula, until the outside of the beef pieces are lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 4
To the browned beef, add the tied bundle of green onion, star-shaped ginger, star anise, bay leaves, dried red chilies, rock sugar, soy sauce, oyster sauce, chicken bouillon powder, and soybean paste. Stir all the ingredients well with the beef for 1-2 minutes to coat the meat and allow the aromatics to release their fragrance.
⏱️ 2 min
- 5
Pour enough hot water into the pot to fully cover the beef. Bring the liquid to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer slowly for 50 minutes. The beef should become tender during this time.
⏱️ 50 min
- 6
After 50 minutes, carefully remove the lid. Add the cut potatoes and carrots to the pot, submerging them in the braising liquid. Cover the pot again and continue to cook for another 10 minutes, or until the vegetables are tender.
⏱️ 10 min
- 7
Finally, remove the lid and stir in the chopped green onion segments. Stir gently to combine and let the stew simmer for an additional 1-2 minutes to allow the flavors to meld and the green onions to slightly soften.
⏱️ 2 min - 8
Remove the green onion bundle, ginger, star anise, bay leaves, and dried chilies before serving, if desired. Serve the braised beef stew hot, often over steamed rice, for a comforting and flavorful meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Stew with Potatoes and Carrots
For the Beef and Marinade
- 2 pounds beef stew meat, cut into 1 1/2-inch pieces
- 4 cups water
- 1 tablespoon salt
For Braising
- 2 tablespoons vegetable oil
- 1 green onion, tied into a bundle
- 3 slices fresh ginger, about 1/4-inch thick, cut into star shapes or large pieces
- 2 star anise
- 2 bay leaves
- 3 dried red chilies
- 1 tablespoon rock sugar
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon soybean paste
- 4 cups hot water, or as needed to cover beef
For the Vegetables and Garnish
- 2 potatoes, medium, peeled and cut into 1 1/2-inch chunks
- 2 carrots, medium, peeled and cut into 1-inch chunks
- 2 stalks green onions, chopped into 1-inch segments, for garnish
Instructions
- 1
Place the cut beef stew meat into a large bowl. In a separate bowl, combine 4 cups of water with 1 tablespoon of salt, stirring until the salt dissolves. Pour the salt water over the beef, ensuring it's fully submerged. Let the beef soak for 15 minutes to help remove impurities and tenderize the meat.
⏱️ 15 min - 2
After soaking, drain the reddish water from the beef. Rinse the beef thoroughly under cold running water until the water runs clear. Set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large pot or wok over medium-high heat. Once the oil is shimmering, add the washed beef to the pot. Cook, stirring frequently with a spatula, until the outside of the beef pieces are lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 4
To the browned beef, add the tied bundle of green onion, star-shaped ginger, star anise, bay leaves, dried red chilies, rock sugar, soy sauce, oyster sauce, chicken bouillon powder, and soybean paste. Stir all the ingredients well with the beef for 1-2 minutes to coat the meat and allow the aromatics to release their fragrance.
⏱️ 2 min - 5
Pour enough hot water into the pot to fully cover the beef. Bring the liquid to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer slowly for 50 minutes. The beef should become tender during this time.
⏱️ 50 min - 6
After 50 minutes, carefully remove the lid. Add the cut potatoes and carrots to the pot, submerging them in the braising liquid. Cover the pot again and continue to cook for another 10 minutes, or until the vegetables are tender.
⏱️ 10 min - 7
Finally, remove the lid and stir in the chopped green onion segments. Stir gently to combine and let the stew simmer for an additional 1-2 minutes to allow the flavors to meld and the green onions to slightly soften.
⏱️ 2 min - 8
Remove the green onion bundle, ginger, star anise, bay leaves, and dried chilies before serving, if desired. Serve the braised beef stew hot, often over steamed rice, for a comforting and flavorful meal.
⏱️ 1 min