Chinese Beef Stew - Fork Tender Beef
By Tiffy Cooks
For Day 2 of cooking Soups and Stews for 7 days, we are making my favorite Chinese Beef Stew. The beef is cooked till fork tender and is coated with the most perfect spicy savory sauce. Melt-in-your-mouth potato and carrots soaking in all the sauces and beef fat goes so well with a bowl of hot steaming rice.
Ingredients
- 1.5 lb Boneless Beef Short Ribs cut into 2-inch cubes
- 8 cloves Garlic peeled
- 1 whole Onion sliced
- 1 whole Carrot cut into chunks
- 4 Potato cut into chunks
- 1.5 tbsp La Doubanjiang
- 1.5 tbsp Soy Sauce
- 1 tbsp dark soy sauce
- 1 cup Chinese Cooking Wine
- 2 cups Water
- 1 tbsp Sugar
- 1.5 tsp Five Spice
- 1 Bay Leaf
- 1 Cinnamon Stick
- 4 whole Chili
Instructions
- Drizzle in oil and pan-fry the beef on medium-high heat for 1-2 minutes on each side in a pot. Remove the meat once every side of the meat has been browned.
- Add in sliced Onion and Garlic and saute for 2-3 minutes or until onion is translucent.
- Add back in the beef and saute together for 1-2 minutes.
- Add in Sichuan Dobanjiang, soy sauce, dark soy sauce, sugar, and five-spice powder. Saute together for 2-3 minutes
- Add in Chinese cooking wine, water, bay leaf, cinnamon stick, and whole chili. Make sure that every piece of meat is coated in the sauce. Once it starts simmering, put the lid on, turn the heat to medium-low, and cook for 1 hour.
- After 1 hour, add in potato and carrots, stir to make sure that everything is soaked in the sauce, and cover and cook for another 45 minutes - 1 hour.
- After 45 minutes, the beef should be tender and easily break apart with a fork, and the veggies should be soft. Serve with a bowl of rice and ENJOY!
