Braised Taiwanese Instant Pot Beef Stew 紅燒牛肉
By Tiffy Cooks
Today I am making Braised Taiwanese Instant Pot Beef Stew 紅燒牛肉. Made of short ribs, potatoes, and carrots pressure cooked on high for 1 hour, this melt-in-your-mouth beef stew takes a lot less time than on the stove. This classic Taiwanese family-style dinner dish is a super comforting reminder of dinner with my parents - and a top-requested lunch box item for the next day. Whether with a bowl of delicious purple multigrain rice, or with a chunk of No Knead Bread, you will find a way to finish every last drop of this beef stew.
Equipment
Ingredients
- 3 lb boneless beef short ribs cut into 2-inch pieces
- 4 slices ginger
- 2 green onions
- 1 large onion sliced
- 4-5 star anise pods
- 3 bay leaf
- 2 teaspoons Sichuan peppercorns
- 3 large potatoes peeled and cubed
- 2 large carrots peeled and cut into chunks
- 6 cups beef stock + rest is water enough to cover the beef
Seasonings
- 4.5 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons tomato paste
- 1.5 tablespoon spicy fermented bean paste doubanjiang
- 1-2 tablespoon sugar
- 1/4 cup Chinese cooking wine
Cornstarch Slurry (Optional)
- 2 tablespoon cornstarch
- 4 tablespoons water
Instructions
- In a pot, combine the beef, Chinese cooking wine, ginger, green onion, Sichuan peppercorns, and enough cold water to cover.
- Bring to a simmer over medium heat and cook for 5–10 minutes to remove impurities. Skim off any scum.
- Drain, rinse the beef under cold water, pat dry, and set aside.
- Heat oil in your Instant Pot on sauté mode.
- Add the beef and brown on all sides for 2–3 minutes.
- Add the sliced onion and sauté for 3–4 minutes or until fragrant and softened.
- Stir in the tomato paste, doubanjiang, soy sauce, dark soy sauce, and sugar. Cook for 2–3 minutes, stirring frequently. Taste to adjust seasoning.
- Add in the beef stock, Sichuan peppercorns, bay leaf, and star anise. Stir well.
- Seal the lid, set to Pressure Cook on high for 50 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
- Open the lid, add the potatoes and carrots, reseal, and pressure cook on high for 3–4 minutes. Perform a quick release.
- Optional: Set the Instant Pot to sauté mode, stir in the cornstarch slurry, and cook until thickened.
- Serve hot over rice.
