Chinese Beef Stew with Potatoes (土豆炖牛肉) by Omnivores Cookbook

Ingredients

• 2 to 3 lbs (1 to 1.3 kg) Beef chuck roast, cut into 1.5” (3 cm) chunks (or brisket, neck bone, shin bone)
• 2 medium Waxy potatoes, cut into 2” (5 cm) pieces (or 1 large russet potato)
• 1 large Carrot, cut into 2” (5 cm) pieces
• 1/4 cup Shaoxing wine
• 1/4 cup Light soy sauce (or soy sauce)
• 1 tablespoon Dark soy sauce
• 1 thumb Ginger, sliced
• 3 Green onions, halved crosswise
• 6 Dried chili peppers
• 4 Bay leaves
• 1 Star anise
• 1 Cinnamon stick
• 1 tablespoon Sugar
• 1/2 teaspoon Coarsely ground black pepper
• 1/2 teaspoon Salt

Instructions

1. Place the beef in a 4-quart (3.78-L) Dutch oven or large pot. Add 4 cups of cold tap water, ensuring the water just covers the beef. Heat over medium-high heat until it reaches a gentle boil.
2. Stir occasionally for 10-15 minutes, allowing the beef to boil gently. Skim off and discard any foam or impurities that rise to the top of the broth until the liquid looks clear.
3. For Instant Pot method: Transfer the blanched beef and 1 cup of the boiling broth to your Instant Pot. Add Shaoxing wine, light soy sauce, dark soy sauce, sugar, black pepper, and salt; stir to combine.
4. Add dried chili peppers, sliced ginger, green onions, bay leaves, star anise, and cinnamon stick to the Instant Pot, ensuring most dry spices are submerged in the liquid.
5. Seal the Instant Pot. Set to high pressure for 40 minutes for chuck roast, 50 minutes for neck/shin bones, or 60 minutes for brisket. Allow natural pressure release for at least 20 minutes before manually releasing any remaining pressure.
6. Carefully remove and discard the green onion, ginger, and whole spices from the pot. Push the beef pieces to one side.
7. Add the cut potatoes and carrots to the Instant Pot, submerging them in the broth. Seal the Instant Pot again and set to high pressure for 2 minutes.
8. Once cooked, allow natural pressure release for at least 20 minutes before manually releasing. Serve the stew hot.
9. For Stovetop method: After blanching and skimming the beef (Step 2), add Shaoxing wine, light soy sauce, dark soy sauce, sugar, black pepper, salt, dried chili peppers, ginger, green onions, bay leaves, star anise, and cinnamon stick to the pot with the beef and broth. Simmer, covered, over medium-low heat for 40 minutes for chuck roast, or 60 minutes for brisket, neck, or shin bones.
10. Add the light soy sauce, dark soy sauce, and salt. Stir well. Continue simmering uncovered for about 1.5 hours for chuck roast, or 2 hours for brisket, neck, or shin bones, until the beef is tender but not falling apart.
11. Remove and discard as much ginger, green onion, and dried spices as possible. Add the carrots and potatoes and simmer uncovered for another 20 to 30 minutes until the vegetables are tender.
12. Serve hot as a main over steamed rice or boiled noodles. To make noodle soup, add more water to the broth as desired. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.