Red Roasted Asian Beef Stew


This is my version of a beef stew that is very common in Chinese households. The name is my attempt at a literal translation of the Chinese style of braising meats with soy sauce, wine, and sugar. I included some traditional ingredients (star anise and rock sugar) and some that are definitely not (lime). Using some bone also gives a rich flavor, but is optional. The sauce works well with noodles or rice for a comforting dinner. The stew is also typically used to make a beef noodle soup that is perfect to warm you up from the cold.

What you will need

4 pounds beef chuck cut into 2 inch cubes

1 English short rib (1/2-1 lb) (optional)

salt and pepper

1-2 tablespoons vegetable oil

1 cup sweet rice wine, sake, or sherry

1/3 cup soy sauce

1 teaspoon rice wine vinegar

2 cups chicken stock

1-2 tablespoons brown sugar or an equivalent amount of rock sugar (adjust seasoning to taste)

2 star anise

1 slice ginger root

6 garlic cloves

3-4 red chili peppers, fresh or dried (again, suit to taste)

3 whole dried shiitake mushrooms or fresh ones cut into quarters

1 lime, zested

3-4 large carrots, peeled and cut into 1 inch pieces

1 large daikon, peeled and cut into 1 inch pieces


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