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Asian Beef Stew – A savory Chinese beef stew recipe with tender beef and vegetables. This slow-cooked dish is both comforting and delicious, and it’s incredibly easy to make!
Chinese Stew Beef
This Asian beef stew recipe is inspired by a lamb stew I enjoyed a few years ago on Hong Kong Island, China.
However, since I’m not a big fan of lamb, I decided to use beef instead, and the result is equally delicious. With Fall’s arrival and cooler temperatures on the horizon, this Cantonese beef stew is perfect for warming up and enjoying a rich, flavorful meal. Its blend of spices and tender beef will provide comfort and satisfaction as the weather turns.
Looking for cold weather stews and recipe ideas? Check out Indian Beef Stew (Nihari), and Chinese Chicken Stew.
Clay Pot Or Slow Cooker
When it comes to making fall and winter stews, you can choose between using a Chinese clay pot or an electronic slow cooker/Crockpot, each with its own distinct features and functionality.
A Chinese clay pot (as pictured in my photos here), is made from unglazed ceramic and excels at retaining and even cooking. This makes it perfect for slow-simmering stews, allowing flavors to meld beautifully over a gentle, prolonged cooking process. Typically, the clay pot is placed directly on the stove or over a flame, adding a traditional touch to your cooking.
In contrast, an electronic slow cooker or Crockpot provides modern convenience. This appliance uses electric heat to cook food slowly and steadily over several hours. With adjustable temperature settings and a programmable timer, it offers flexibility and ease, making it ideal for those with busy schedules. The slow cooker’s versatility allows for a wide range of dishes, from hearty stews to tender roasts.
Both methods are excellent for preparing comforting fall and winter stews, with the clay pot adding a traditional Chinese/Asian element and the slow cooker offering practical advantages. For this Asian stewed beef, I opted to use my Chinese clay pot.
Frequently Asked Questions
Yes, you can substitute the beef with other meats such as lamb, chicken, or even pork ribs, depending on your preference. Each type of meat will impart its own flavor to the stew, so adjust the seasoning and cooking time accordingly.
This recipe is 250 calories per serving.
What To Serve With Chinese Beef Stew
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Asian Beef Stew
Ingredients
- 2 tablespoons oil
- 1/2 small onion, cut into small pieces
- 2 cloves garlic
- 250 g (8 oz) beef, cut into small cubes
- 6 mini carrots
- 2 sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 3 dashes ground white pepper
Instructions
- Heat the oil in a clay pot, then add the onion and garlic, stirring until fragrant. Add the beef to the clay pot, followed by the carrots and beancurd sticks.
- Add the water and all the seasonings, then stir to combine thoroughly.
- Cover the clay pot, reduce the heat to low, and simmer until the beef is tender. Serve hot with steamed white rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious!!!!
What would be the best cut of beef for this recipe?
If we use tougher cuts of beef to stew, do we need to add more water, and longer stewing time?
Tenderloin is fine. No need to adjust cooking time.
I love beef shin. If I use it for this recipe , do I need to lengthen my cooking time to 2.5 hours?
I am not sure. Check the tenderness of your beef.
such a great presentation, probably the best asian beef ever..
Thanks for the response, but do you have any guidelines for multiplying the receipe ratios? Are there cooking rules for when doubling ingredients, should soy, oyster sauce or other seasoning be doubled as well. Thanks again.
I simply don’t know, it doesn’t work that way for this recipe, more meat means more natural meat flavors and you can’t just multiply the sauces or they will be too salty. Cooking is an art, you taste, you adjust the flavor by tasting the sauce while cooking. Don’t be afraid to experiment. That’s how I learned how to cook and master perfect balance of flavors. :)
Hi Bee,
Your Cantonese Beef Stew is great. My 90 year old mom loves it whenever I make her comfort food. This year, my siblings asked me to make the stew again but I need to know how to adjust the amount of soy, oyster sauce, rice wine and sesame oil to accommodate 2-lbs of beef to make 12-16 servings. We will be cooking this on Friday, the day after Thanksgiving. Thank you.
Wishing you and yours a wonderful Thanksgiving holiday!
Hi Mae, I don’t know without actually making it. You just have to taste it while cooking.
Can I heat and cook with my clay pot on a gas stove?
I do all the time, you can heat your clay pot on the stove directly.
Now THAT is one awesome stew!
I cooked this receipe today and it was so delicious . I added 1 tsp of minced ginger and 2 five star anise seed and was really tasty .
My 3 year old boy enjoyed having this stew with Japanese rice.
Thank you for sharing this recipe. All the best:)
Awesome, I am glad that you liked the recipe. :)