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Cantonese Beef Stew

Cantonese Beef Stew
Cantonese Beef Stew pictures (1 of 4)

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.

Cantonese Beef Stew

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.

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42 COMMENTS... read them below or add one

  1. Peter Pantry Raider

    Congratulations on your book release and also for securing as your client. I love stews and will definitely make it soon. Would like it more soupy and thick as well. Looks super delicious.

  2. momgateway

    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!

  3. SallyS

    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?

  4. Amanda

    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).

  5. Robert Farrell

    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.

  6. 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.

  7. Hi. I am really impressed by your accomplishment. I hope my blog can developed into yours. Here’s my address:

    I hope to get some advice from you on how to get it bloom!

  8. Sherry

    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

  9. Lee Pang

    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 :)

  10. Mae

    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.

  11. indiemonic

    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!

  12. P hanson

    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:)

  13. Mae

    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!

  14. Mae

    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. :)

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