Hearty Beef and Potato Stew with Warm Spices

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  COOK TIME

  Prep 25m • Cook 135m

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  576

1. beef chuck roast, cut into 1.5-inch cubes

   2.2 lb (about 1 kg)

2. Yukon Gold potatoes, peeled and cut into 1.5-inch chunks

   4 medium (about 1.5 lb / 680 g)

3. fresh ginger, thinly sliced

   1 tbsp (about 15 g)

4. garlic cloves, smashed

   4

5. green onions, white and light green parts only, roughly chopped

   3

6. dried red chilies, stemmed (optional, for subtle warmth)

   4

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7. light brown sugar

   1 tbsp (12 g)

8. low-sodium soy sauce

   3 tbsp

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9. dry sherry or dry white wine

   2 tbsp

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10. ground star anise

    ¼ tsp

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11. cassia bark (Chinese cinnamon), broken into 1-inch pieces

    1 piece (about 1.5 inches)

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12. neutral oil (like canola or vegetable)

    2 tbsp

13. water or low-sodium beef broth

    4 cups (950 ml)

14. kosher salt

    1 tsp, plus more to taste

1. Step 1: Cut and rinse the beef

   Trim excess fat from the beef chuck and cut into 1.5-inch cubes. Place in a bowl, cover with cold water, and soak for 20 minutes. Drain and rinse under cold running water — repeat once if water looks cloudy. Pat dry with paper towels.

   

2. Step 2: Blanch the beef

   Place beef in a large pot with enough cold water to cover by 2 inches. Add 2 slices of ginger and 1 chopped green onion. Bring to a gentle boil over medium-high heat. Skim off any grayish foam that rises to the surface — this takes about 3–4 minutes. Drain and rinse the beef under warm water (not cold — it tightens the meat). Set aside.

   

3. Step 3: Sauté aromatics and beef

   Heat oil in a heavy-bottomed Dutch oven over medium heat. Add remaining ginger, garlic, green onions, and dried chilies. Cook until fragrant, about 1 minute. Add beef in a single layer (work in batches if needed) and sear until browned on at least two sides, about 5 minutes total.

   

4. Step 4: Deglaze and season

   Pour in sherry and scrape up any browned bits from the bottom. Let simmer 1 minute. Stir in soy sauce and brown sugar until evenly coated.

   

5. Step 5: Simmer the stew base

   Add cassia bark, star anise, and water or broth. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour 15 minutes, stirring gently every 20 minutes and skimming fat as needed.

   

6. Step 6: Add potatoes and finish cooking

   Stir in potatoes and 1 tsp salt. Cover and continue simmering for 45–55 minutes, until beef is fork-tender and potatoes hold their shape but are soft through the center. If liquid reduces too much, add ½ cup warm water.

   

7. Step 7: Adjust seasoning and serve

   Taste and add more salt if needed — avoid adding more soy sauce unless you want stronger umami (it can quickly overpower). Discard cassia bark and star anise before serving. Ladle into bowls while hot.

   

1. Sear beef in batches to ensure deep browning and rich stew flavor.

2. Use warm water to rinse blanched beef to keep it tender and not tough.

3. Simmer on low heat the entire time for fork-tender beef every time.

4. Add potatoes only after beef has simmered 1 hour 15 minutes for perfect texture.

5. Remove whole spices before serving for a smooth eating experience.

6. Let stew rest 10 minutes before serving for deeper, more balanced flavor.

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