The Best Chinese Beef Stew with Potatoes recipe ever!
It’s a comforting, delicious meal any day of the week. Healthy and immensely satisfying.
This classic Chinese Beef Stew with Potatoes is the ideal project for a chilly weekend.
Chinese Beef Stew with Potatoes
Beef, onion, and potatoes come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
For my family recipe, use cubed beef or chuck roast, and replace/add any vegetables from our ingredients with other fall vegetables like turnips or rutabaga. Our delicious Chinese Beef Stew with Potatoes is the perfect lunch or dinner for the family.
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KEY INGREDIENTS FOR YOUR BEST CHINESE BEEF STEW WITH POTATOES
- Use a boneless chuck roast that you cut into pieces yourself; it provides the best flavor and tenderness, while remaining mostly lean. Feel free to trim the meat, but keeping a bit of fat will go a long way for the best flavor.
- We love plenty of potatoes for heartiness and balance. The beef, potatoes, and vegetables result in a satisfying meal all on its own.
- Plenty of great seasonings for big flavors: freshly chopped garlic, onion, salt, black pepper, and a bit of sugar provide aromatic and balanced flavors.
TIPS FOR TENDER CHINESE BEEF STEW WITH POTATOES
- Be sure to remove excess moisture from pieces of beef prior to browning; this important step helps tremendously with ensuring the meat browns nicely rather than “steams.”
- Along those lines, you may need to work in batches for the browning, as overcrowding your pot will prevent beef from browning on all sides.
- A bit of flour helps with thickening the stew. If you prefer to keep stew gluten-free, you can use a cornstarch slurry (start with 1 TB cornstarch fully dissolved in 1 TB cool water; increase a bit as needed.)
YES, THIS BEEF STEW CAN BE MADE IN THE SLOW COOKER
You can certainly adapt this recipe for your slow cooker. Brown the beef according to recipe instructions prior to adding everything (except potatoes) into slow cooker. Set on low for 8-10 hours, adding potatoes during the final 2-3 hours of cook time to prevent them from getting mushy. Stovetop or slow cooker, your family will thank you for this one. Stew up and enjoy.
CHINESE BEEF STEW WITH POTATOES
4
servings20
minutes1
hour40
minutesIt’s a comforting, delicious meal any day of the week. Healthy and immensely satisfying.
Ingredients
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 bay leaves (or other flavors u like)
1 medium onion, peeled and chopped
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
Directions
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Add some water into the pot. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add bay leaves and other flavors if u like. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add water if the stew is dry. Season with salt and pepper to taste.
Notes
- Be sure to remove excess moisture from pieces of beef prior to browning; this important step helps tremendously with ensuring the meat browns nicely rather than “steams.”
- Along those lines, you may need to work in batches for the browning, as overcrowding your pot will prevent beef from browning on all sides.
- A bit of flour helps with thickening the stew. If you prefer to keep stew gluten-free, you can use a cornstarch slurry (start with 1 TB cornstarch fully dissolved in 1 TB cool water; increase a bit as needed.)
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