Red Roasted Asian Beef Stew Recipe

Name: Red Roasted Asian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef chuck cut into 2 inch cubes; 1 English short rib (1/2-1 lb) (optional); salt and pepper; 1-2 tablespoons vegetable oil; 1 cup sweet rice wine, sake, or sherry; 1/3 cup soy sauce; 1 teaspoon rice wine vinegar; 2 cups chicken stock; 1-2 tablespoons brown sugar or an equivalent amount of rock sugar (adjust seasoning to taste); 2 star anise; 1 slice ginger root; 6 garlic cloves; 3-4 red chili peppers, fresh or dried (again, suit to taste); 3 whole dried shiitake mushrooms or fresh ones cut into quarters; 1 lime, zested; 3-4 large carrots, peeled and cut into 1 inch pieces; 1 large daikon, peeled and cut into 1 inch pieces

Servings: persons

4 pounds beef chuck cut into 2 inch cubes
1 English short rib (1/2-1 lb) (optional)
salt and pepper
1-2 tablespoons vegetable oil
1 cup sweet rice wine, sake, or sherry
1/3 cup soy sauce
1 teaspoon rice wine vinegar
2 cups chicken stock
1-2 tablespoons brown sugar or an equivalent amount of rock sugar (adjust seasoning to taste)
2 star anise
1 slice ginger root
6 garlic cloves
3-4 red chili peppers, fresh or dried (again, suit to taste)
3 whole dried shiitake mushrooms or fresh ones cut into quarters
1 lime, zested
3-4 large carrots, peeled and cut into 1 inch pieces
1 large daikon, peeled and cut into 1 inch pieces

1
Heat oven to 325 degrees. Season meat with salt and pepper. Heat oil in a large ovenproof pot with a tight-fitting lid. Working in batches brown beef all over, removing each piece when done. Add oil as needed.
2
Add all meat back to pot. Add wine and vinegar and bring to a boil, scraping up browned bits. Add soy sauce and sugar then the stock. Add star anise, ginger, garlic, chili peppers, and mushrooms and bring to a boil. Return beef to pot and add lime zest. Add water to cover meat. Cover, transfer to oven.
3
Check pot after 1 hour. Turn over pieces of short rib and stir meat. Cover again and cook 1 hour more, or until meat is tender.
4
Move pot to stove top. Simmer on medium heat with lid off to reduce liquid. Cook for 30 minutes.
5
To eliminate fat: Depending on your cut of meat, the stew can be very greasy. You can spoon off the fat or poor cooled sauce into a fat separator to remove fat. Alternatively, place pot in refrigerator overnight. Scrape off fat the next day.
6
Before serving, reheat the stew and cook without the cover to reduce the sauce a little. At the same time, boil vegetables in a large pot of water for 20 minutes. The vegetables are boiled separately to make sure they do not overcook and retain their color. In addition, raw daikon tends to have a very strong flavor that I don't like in the stew. The boiled daikon is mild.
7
Add boiled vegetables to stew. Serve with fresh hot rice or noodles. Also try it with a sprinkling of chopped green onion and a squeeze of lime.
8
Leftovers make a delicious noodle soup. Bring a pot of water to a boil. Add noodles. When the noodles are almost done, throw in a large handful of fresh spinach. Cooked until wilted, then drain noodles and spinach. Toss with enough sesame oil to coat noodles (1/4-1/2 tsp). Add meat and meat sauce. Pour hot water or chicken stock to cover the noodles and stir. Add soy sauce, meat sauce, chopped green onion, and/or lime to taste. This noodle soup is awesome with a big helping of chili sauce.
9
Slurp.

2133

kcal

Calories

108

Fat

130

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pounds beef chuck cut into 2 inch cubes, 1 English short rib (1/2-1 lb) (optional), salt and pepper, 1-2 tablespoons vegetable oil, and more.

Yes, Red Roasted Asian Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Roasted Asian Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions