Classic Braised Taiwanese Beef Stew 紅燒牛肉
By Tiffy Cooks
Today I am making Classic Braised Taiwanese Beef Stew 紅燒牛肉. Made of short ribs, potatoes, and carrots stewed to perfection on the stove top, this yummy beef dish has the best sauce to scarf down with a bowl of hot purple multigrain rice. This is a family-style dish that's delicious both as family-style dinner, and packed as an easy bento box for the next day. Make this slow-braised short rib stew with me tonight for dinner!
Ingredients
- 3 lb boneless beef short ribs cut into 2-inch pieces
- 4 slices ginger optional, for blanching
- 2 green onions optional, for blanching
- 1 tbsp Sichuan Peppercorn optional, for blanching
- 1 large onion sliced
- 8 cloves garlic smashed
- 3 large potatoes peeled and cubed
- 2 large carrots peeled and cut into chunks
- 6 cups beef stock
- water enough to cover the beef in the pot
Stewing Spices
- 3 bay leaf
- 4-5 star anise pods optional
- 2 teaspoons Sichuan peppercorns optional
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 or rock 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 a large pot.
- Add the beef and brown on all sides for 2–3 minutes.
- Add the sliced onion and sauté until fragrant and softened for 3–4 minutes. Add in the garlic and stir for another 30 seconds.
- 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 the beef stock (or water), Sichuan peppercorns, bay leaf, and star anise to the pot. Stir well.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 2–3 hours, stirring every 30 minutes to ensure nothing sticks.
- Add the potatoes and carrots. Cover and cook until tender (about 20 minutes).
- Optional: Thicken the stew with cornstarch slurry, stirring until the sauce reaches your desired consistency.
- Serve hot over rice.
Notes
You can also use beef shank or beef brisket instead of short ribs.
Nutrition
Calories: 650kcalCarbohydrates: 51gProtein: 55gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 134mgSodium: 1881mgPotassium: 2300mgFiber: 7gSugar: 9gVitamin A: 4157IUVitamin C: 41mgCalcium: 100mgIron: 8mg
