Chinese Braised Beef And Potato Stew Recipes

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

CHINESE BRAISED BEEF AND POTATO STEW

Steps:

• In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
• Prepare ginger, garlic, and leek or onion.
• Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
• Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
• Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
• While the meat and vegetables cook, peel and cut up the carrots and potatoes.
• Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
• When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
• In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
• This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.