Chinese Beef Stew with Potatoes
This Chinese Beef Stew with Potatoes is so tasty – marinated tender chunks of beef browned and then simmered with potatoes, carrots, and tomatoes in a delicious broth! You can also make beef noodle soup with this beef stew.
- Prep time
- 5 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lb beef shank, cut into 2-inch chunks
- 6 cloves of garlic, smashed
- 1 inch of ginger, thinly sliced
- 3 scallions, cut in to 2 inch length
- 2 tbsp chili bean paste (aka doubanjiang)
- 1/2 cup soy sauce
- 1 tbsp brown sugar
- Salt, as desired
- 1 large tomato, cut in to wedges, or a cup of cherry tomatoes
- 1/4 cup rice wine
- 5 star anise
- 1 cup of carrots, cut in to bite size
- 2 medium potatoes, cut in to chunks
Instructions
- 1
Blanch the beef by heat up a pot of water, and once the water is boiling, add the beef to the water. As soon as it is pretty much mostly looking brown on the outside, remove from the water. Remove from heat.
- 2
Now heat a wok or cooking pan to medium high heat, ginger, and add scallions and garlic to the pan for about a minute.
- 3
Then add the chili bean paste, chunks of blanched beef in to the wok/pan. Stir fry for about 5 minutes, and then add tomatoes. Add 1/4 cup of soy sauce, brown sugar, and rice wine. Cook another 2 minutes.
- 4
Transfer to a medium sized pot. Add enough water to cover the beef in the pot. Bring to a boil, and then add star anise and salt as desired. Add remaining soy sauce.
- 5
Lower the heat and cover and let simmer for about 1.5 hours, or until desired tenderness.
- 6
Add potatoes and carrots, and simmer for another 30 minutes.
- 7
Remove from heat and you can serve as an entrée or serve with noodles, veggies and a boiled egg to make beef noodle soup!