This Asian 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 Asian 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.
How Many Calories per Serving?
This recipe is only 249 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Asian Beef Stew
- 2 tablespoons oil
- 1/2 small onion (cut into small pieces)
- 2 cloves garlic
- 250 g beef, cut into small cubes
- ½ cup water
- 6 mini carrots
- 2 sticks dry beancurd sticks (soak in warm water for 30 minutes, cut into pieces)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing wine
- 3 dashes white pepper
- Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.
- Add the beef into the claypot, followed by the carrot and beancurd sticks.
- Add the water and all the seasonings, stir to combine well.
- Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.
- Serve hot with steamed white rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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. :)
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?
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. :)