October 16, 2014

Chinese Style One Pot Beef Stew

Being in the mood for stew a lot recently is sometimes tough.  Tough in that it can often take forever to get that fall apart texture to your meat when it's a week night and you just don't have all day to make it.  I live for that meat texture - it's definitely my favorite when the meat seems to melt away.  This Chinese style one pot meal makes for a good rendition of a week night stew recipe.

It doesn't take too long, the meat texture was good, and there's minimal chopping which seems to get your meat a-stewin' quicker. I also liked doing something a little off the beaten path as far as flavor profile. The shot of greenery in the form bok choi is also a nice touch and I think broccoli would work just as well.  Hope you enjoy!

Chinese Style One Pot Beef Stew
from BBC's goodfood blog

  • 3-4 tablespoons olive oil
  • 6 cloves garlic, thinly sliced
  • 1 bunch green onions
  • good thumb size piece of ginger root, peeled and minced
  • 1 red chili, seeded and thinly sliced (I used a jalapeno since I couldn't find a red pepper)
  • 3 1/5 lbs stew beef, cut into large pieces (I used
  • 2 tablespoons all purpose flour
  • 1 teaspoon chinese five spice powder
  • 2 star anise 
  • 2 teaspoons sugar
  • 3 tablespoons dry white wine or cooking sherry
  • 3 tablespoons soy sauce
  • 2 cups beef stock
  • 1 bunch bok choi, chopped and steamed
1.  Heat 2 tbsp of oil in large dutch oven or stock pot.  Sautee the garlic, onions, ginger and chili until soft and fragrant, about 3 minutes.  Put onto a large plate.  Toss the beef in the flour and salt and pepper generously.  Add 1 more tbsp of oil to the pot and brown the meat in two batches, adding the last tbsp of oil in between batches.  Put on the plate with the garlic sautee mixture.

2.  Add the five spice and the anise to the pot, fry for 30 seconds, then add the sugar.  Keep the heat high and add the wine or sherry, scraping up any meaty bits.  Put the meat and garlic sautee mixture back in the pot, add the stock and soy sauce (it won't cover the meat completely), and bring to a simmer.  Cook for 1 1/2 hours or until meat is very soft and sinewy bits have melted away.

3.  When the stew is close to finished, steam your bok choi and make some rice to serve stew over.  Add the bok choi to the plate with stew and rice and sprinkle with sesame seeds, if desired.


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