Cantonese Beef Stew

Cantonese Beef Stew is a rich and flavorful dish featuring tender beef cooked in a savory sauce infused with aromatic spices. This hearty meal is perfect for a satisfying lunch, offering a delightful balance of flavors and textures.

Ingredients

• Beef chuck - 300 grams, cut into 2.5 cm cubes
• Soy sauce - 3 tablespoons
• Dark soy sauce - 1 tablespoon
• Rice wine (Shaoxing) - 2 tablespoons
• Beef broth - 500 ml
• Ginger - 10 grams, sliced
• Garlic - 3 cloves, minced
• Star anise - 2 whole
• Cinnamon stick - 1
• Carrot - 1 medium, sliced
• Potato - 1 medium, cubed
• Onion - 1 medium, chopped
• Green onions - 2, chopped for garnish
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 1 tablespoon

Steps

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add minced garlic and sliced ginger to the pot, stirring for about 1 minute until fragrant.
3. Increase the heat to medium-high and add the beef cubes to the pot. Brown the beef on all sides.
4. Pour in the soy sauce, dark soy sauce, and rice wine, stirring well to coat the beef.
5. Add the beef broth, star anise, cinnamon stick, sliced carrot, and cubed potato. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally.
7. After 1 hour, check the beef for tenderness; it should be fork-tender. If necessary, continue simmering for an additional 15-30 minutes.
8. Season with salt and black pepper to taste. Remove from heat and discard the star anise and cinnamon stick.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 420
• Protein: 40 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains essential vitamins and minerals from vegetables, promoting overall health.

Tags