Braised Beef with Potatoes Recipe (土豆炖牛肉)
-
RATINGS
Not rated yet
-
COOK TIME
Prep 25m • Cook 70m
-
VIEWS
279
This stew mostly takes care of itself—the beef softens slowly, and the potatoes soak up flavor without turning to mush. I always taste the broth in the last ten minutes; sometimes it needs half a teaspoon of salt, sometimes it’s already just right. Served over plain rice, it disappears fast—leaving only a few slices of ginger at the bottom of the pot.
Ingredients
-
700 g beef chuck
cut into 3–4 cm cubes (trim off large pieces of hard fat, but leave some marbling)
-
200 g potato
Yukon Gold or red-skinned, peeled and cut into 3 cm chunks
-
150 g carrot
peeled and cut into 2.5 cm thick rounds
-
150 g ripe tomato
cored and chopped into large pieces
-
100 g yellow onion
sliced into 1 cm strips
-
20 g fresh ginger
peeled and sliced into thin coins
-
20 g garlic
about 4 cloves, lightly smashed
-
2 dried red chili peppers
whole (optional—for mild heat; remove seeds for less spice)
Can’t find it? Try this one. -
2 star anise
Can’t find it? Try this one. -
1 bay leaf
Can’t find it? Try this one. -
2 tbsp light soy sauce
Can’t find it? Try this one. -
1.5 tbsp dark soy sauce
Can’t find it? Try this one. -
2 tbsp Shaoxing cooking wine
available in Asian grocery stores; if unavailable, substitute with dry sherry or omit, also can replace with water
Can’t find it? Try this one. -
1.5 tsp fine sea salt, divided
-
1 tbsp neutral cooking oil
like canola, avocado, or grapeseed
-
600 ml hot water
just boiled
Instructions
-
Step 1: Quickly blanch the beef to clean it—this makes the broth clearer
Put the beef in a pot and cover with cold water. Bring to a boil over high heat. Once it starts bubbling (after about 1 minute), you’ll see gray foam rise—use a spoon to skim it off. Boil for 1 more minute, then drain the beef and rinse briefly under warm water. Shake off excess water.
-
Step 2: Sauté aromatics gently in a little oil
Heat 1 tbsp oil in a heavy pot over medium heat. Add ginger, garlic, and onion. Cook for 3–4 minutes, stirring often, until the onion softens and smells sweet—not sharp or burnt.
-
Step 3: Add tomato and sauces, mix well
Stir in the chopped tomato, light soy sauce, dark soy sauce, and Shaoxing wine (if using). Cook for 2 minutes, gently pressing the tomato to release its juices.
-
Step 4: Return beef, add spices and hot water, then simmer covered
Add the blanched beef, star anise, bay leaf, and 1 tsp salt. Pour in 650 ml hot water—it should just cover everything. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 30 minutes.
-
Step 5: Add potatoes and carrots, continue slow cooking
Stir in potato and carrot chunks. Cover again and simmer gently for another 40–45 minutes, stirring once halfway through, until beef is fork-tender and potatoes are cooked through but hold their shape.
-
Step 6: Finish with a final taste—adjust salt only if needed
Remove bay leaf and star anise. Taste the broth: add the remaining ½ tsp salt only if necessary. If you prefer a slightly thicker broth, simmer uncovered for 3–5 minutes—but this stew is meant to be brothy, not dense.
Chef’s Notes
-
Use hot water, not cold, when adding liquid—it helps keep the beef tender by avoiding sudden temperature shock.
-
Braising tip: Simmer over low heat the whole time—avoid high heat which evaporates water quickly and makes beef tough; use boiling water instead of cold water to prevent beef fibers from shrinking and ensure tenderness.
-
Flavor adjustments: For a richer taste, add 1 tbsp oyster sauce before thickening the sauce; omit dried chili peppers if not liking spice, replace with 1 bay leaf for aroma; vegetarians can substitute beef with vegetarian beef (soy protein), reducing braising time to 30 minutes.