Chinese beef stew recipe

5 from 1 vote

Chinese beef stew with daikon, made with affordable chuck roast, it's packed with deep, beefy flavor and tender, melt-in-your-mouth goodness.

Prep Time30

Cook Time1 5

Total Time1 35

Course: Main Course

Cuisine: Chinese, Taiwanese

Keyword: Asian beef stew, Chinese beef stew

Servings: servings

Trim away excess fats and dice into roughly 2.5 to 3 inch chunks.
In a large bowl, cover the beef with room temperature water. Set aside for at least 10 minutes or up to 1 hour. This helps remove impurities so the braising liquid becomes shiny and glossy.
In a blender, combine the soy sauce, stock, garlic, ginger, ketchup, sugar, and sesame seeds. Puree them until smooth, about 1 minute.
Pour the mixture into a 6-quart Instant Pot. Drain the beef and briefly rinse under running water, then arrange them in an even layer in the pot and add the tomatoes and mushrooms.

Lock the lid and move the valve to Sealing. Select Pressure Cook or Manual on High for 40 minutes.
When the cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by switching the valve to Venting. Press Cancel, then carefully open the pot.

Select More/High Saute and bring the mixture to a boil. Press Cancel. Lock the lid and switch the valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cook time for 7 to 8 hours; the beef is done when a skewer inserted into the meat meets no resistance.

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select Normal/Medium Saute, then add the carrots and daikon. Cook and stir occasionally until the vegetables are tender, about 15 minutes. Stir in the salt and five spice powder.

Add a splash of Chinese cooking wine and cook for 30 seconds to allow the alcohol to evaporate.

To thicken the broth, pour in the slurry - starch mixed with 2 tbsp water - and stir the pot for 30 seconds to thicken.

Press Cancel. Transfer the beef to a large serving bowl. Sprinkle with scallions and extra sesame seeds to garnish.

Chuck Roast Alternative: You can use boneless beef shank or a well-marbled brisket instead of chuck roast. In the U.S., stew meat is often the same as sliced chuck roast. Confirm with your butcher before buying.
Shiitake Mushrooms: I use small dried shiitake mushrooms in this recipe, which don’t need to be rehydrated. If using larger dried shiitake, rehydrate them first. You can also use fresh shiitake—just increase the amount and slice the caps before adding to the pot.
How to Tell When Daikon Is Cooked: Daikon is done when you can easily pierce it with little resistance, and it turns from pale white to slightly translucent.
Balancing the Stew: Daikon helps cleanse and balance the richness of the beef, preventing the stew from becoming too heavy or greasy.
Cutting Vegetables: Dice the daikon and carrots into smaller, evenly sized chunks to ensure they cook quickly and evenly.
Store and Reheat: Let the stew cool to room temperature before storing it in an airtight container in the fridge for 3–4 days. When reheating, take out the portion you need. The stew will gelatinize, so thin it with a little water and reheat on the stovetop until warmed through.
Freeze: Store in a freezer-friendly container or bag for up to 3 months.
Leftover Stew Liquid: The leftover liquid is packed with flavor. Thin it out and turn it into a noodle soup!