Chinese Beef Stew

Chinese Beef Stew

I like sharing basic recipes that you can add your own flavours and make it something out of this world. A basic Chinese beef stew is one of those recipes that you are able to magically transform from a simpleton bowl of wholesome goodness to a 5 star restaurant gourmet dish.  

I used carrots to accompany my beef for this stew as I find the flavour of white radish rather overpowering sometimes. You could use a combination of both if you like. You could also add dried beancurd sticks which will add texture to the dish or flavour the beef with cinnamon bark and star anise if you like spices.

As for me, the plain ol' beef stew is good enough!

Chinese Beef Stew Recipe

Ingredients:

1 kg stewing beef

3 carrots

3-4 cloves of garlic, minced

2 shallot, minced

1 tsp peppercorn (optional)

2 tbsp oyster sauce

1 tbsp superior soy sauce

1 tsp dark soy sauce

1 tsp of brown sugar

Water, enough to cover half the beef in pot

Salt & pepper to taste

Method:

1. Before you cut the beef into chunks, blanch in hot water to get rid of any impurities. Then cut the beef into large chunks. Skin and cut the carrots into 1" pieces.
2. Heat up a tbsp of cooking oil. Saute garlic and shallot mince. Add beef and stirfry for 1 minute or until you see juices flowing out of the beef. Add carrots, sauces and brown sugar.
3. Add enough water to cover half the beef and lower heat to simmer. Stew for minimum 1 1/2 hour or until beef has softened to your liking.
4. Add salt & pepper to taste when ready. Beef stew taste best overnight so do keep the leftover for later!