Red Roasted Asian Beef Stew
Recipe GLPR63cbc5f4283367
A rich and aromatic Asian-inspired beef stew featuring tender chunks of beef chuck braised in a savory-sweet sauce infused with star anise, ginger, garlic, and fresh chilies. Carrots, daikon radish, and shiitake mushrooms add depth and texture to this warming dish that delivers bold flavors with a perfect balance of soy, sweet rice wine, and a hint of lime zest.
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Ingredients
4 pounds Beef chuck, cut into 2-inch cubes
¾ pounds English short rib (optional)
Salt
Black pepper
1½ tablespoons Vegetable oil
1 cup Sweet rice wine, sake, or dry sherry
⅓ cup Soy sauce
1 teaspoon Rice wine vinegar
2 cups Chicken stock
1½ tablespoons Brown sugar or rock sugar
2 Star anise
1 slice Fresh ginger root, sliced
6 Garlic cloves
3½ Red chili peppers, fresh or dried
3½ Dried shiitake mushrooms
1 Lime, zested
3½ Large carrots, peeled and cut into 1-inch pieces
1 Large daikon radish, peeled and cut into 1-inch pieces
Directions
Pat the beef chuck and short rib (if using) dry with paper towels. Season the meat generously with salt and pepper on all sides.
Heat vegetable oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until a deep golden crust forms, about 3-4 minutes per side. Transfer browned beef to a plate and set aside.
Pour the sweet rice wine into the pot, scraping up the browned bits from the bottom. Add the soy sauce, rice wine vinegar, chicken stock, brown sugar, star anise, ginger slice, garlic cloves, red chili peppers, and dried shiitake mushrooms.
Return the browned beef to the pot. Bring the mixture to a simmer, then reduce heat to low. Cover partially and braise for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Add the carrots and daikon radish pieces to the pot. Continue to simmer, covered, for another 30 to 45 minutes until the vegetables are tender and the beef is very soft.
Taste the stew and adjust seasoning with additional salt, pepper, or brown sugar as desired. Stir in the lime zest just before serving.
Ladle the stew into bowls, ensuring each serving includes beef, vegetables, mushrooms, and broth. Serve hot and enjoy.
