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This Cantonese beef stew is inspired by the lamb stew that I had a couple of years ago in Hong Kong. Whenever it’s winter time or the weather is cold, lamb stew is a popular dish for the denizens in Hong Kong as lamb is a “heaty” meat and the clay pot stew complement it to give warmth to the body. As I am not a big fan of lamb, I made the stew with beef and the result is equally delectable.
Believe or not, it’s already September and in no time, weather is going to cool down so this Cantonese beef stew recipe will come in handy if you wish to try it out. The recipe is in metric measurement, to convert, please use the conversion tool.
(Click on Page 2 for the Cantonese Beef Stew Recipe)
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it looks very yammy… i’ll definately try this soon… ^_^
May I ask which beef part did you use…brisket?
I’d also love to know which part of beef to use please. Thanks!
You can use boneless beef short ribs.
Ir is pouring rain right now over here and this warming stew would surely be welcome!
How much shallots to add? Thanks!
Hi Lydia, it was a typo, I meant to say onion. Sorry.
Congratulations on your book release and also for securing Insing.com as your client. I love stews and will definitely make it soon. Would like it more soupy and thick as well. Looks super delicious.
This beef stew looks so inviting. I know you rarely feature beef so for you to feature it, the flavors must be totally amazing! I will try this at home. Thank you too for the package of Singaporean goodies which arrived over the weekend. Such great taste in easy to prepare packets! I never knew Singaporean food was that good! We’re so impressed with the delicious curries, coffee and bakuteh! A big thank you, Bee!
congrats on your book!!!
Hi, long time follower of your blog! Can’t wait to try this but I was wondering if this would work without wine as I’m alergic to alcohol?
Yes, it’s fine!
This looks really good! Can never have too many ways to cook beef stew! Part of me wonders if it might convert well to a slow-cooker recipe, as I don’t have a clay pot (yet).
I enjoy your recipes congrats on your new cookbook looking forward to buying it.
Hi Bee,
If I don’t have a claypot, could I use a regular pot or maybe a slow cooker instead? Thanks!
I did it for our weekly homeless feed and they loved it! I had to use a large (35 quart) pressure cooker, and made 3 batches. I used a 7bone cut of beef because it has 3 main muscles in it. Spencer, Tenderloin, and a small tail of marbled muscle that is good for stew flavor. If you re-cut the $18.50 roast, you still have stew meat, and about $40.00 worth of boneless steaks. Just one of those weird tricks of saving money.
This looks and sounds wonderful…I will defiantly be trying it!
Oh, this looks delicious! I love Asian cuisine and your recipe gives some new inspiration, thanks. Reminds me of some exciting and “very delicious days” I had in Hong Kong.
This is perfect for fall! So hearty and comforting. I just love it.
Hi. I am really impressed by your accomplishment. I hope my blog can developed into yours. Here’s my address: weekendkitchenette.blogspot.com
I hope to get some advice from you on how to get it bloom!
This looks perfect…
Wonderful for fall.. so warm and comfy…
Totally bookmarked this recipe.
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I live in a small town and have not seen brisket or short rib beef in the grocery store. Would top sirloin be a good substitute? Thanks
Sure, just stew longer.
Need to find my claypotlar. It seems to have gone missing after the house renovations :)
I tried this recipe yesterday using a normal pot (since I don’t have a claypot) and it turned out quite yummy! I ended up substituting the dried tofu with fresh tofu chunks, and added a little cornflour to make the sauce a bit thicker. I love how it’s a simple one-pot meal :)
I made this dish a week ago for my family and they enjoyed it very much. Since I was pressed for time, I opted to use the flap steak strips from costco. The meat cooks quick and is tender. It was so good … no leftovers. The taste and aroma of this dish brought back many childhood memories for all of us. Thanks Bee.
I made this for lunch today — and it was very tasty — and more importantly so glad my hubby approves so definitely another keeper! Used chuck roast (pot roast) beef cut in small pieces. Found the weird dried tofu sticks at the Vietnamese store (alongside the dried mushrooms) and I was anxious about what it taste like –it was a pleasant experience to discover its unique taste and texture so unlike regular tofu (kinda tangy, soft, chewy — took me 45 minutes to soften them in warm water prior to cooking). Thanks for introducing me to clay pot cooking I love it!
may l know..please. how if l used the lamb to cook the stew .. is it used the same ingrendients
or defrent ?
Hi, what would be the average simmering time before the beef is tender?
45 minutes to 1 hour.
Hello Rasa.
This recipe ingredients are for how many people?
I should cook for three.
Thanks.
All the best.
3 is fine with this recipe.