Chinese Beef Stew

Sunday, January 23, 2011

If you’re looking good home cooking beef stew for this cold winter months, look no farther for here a recipe that promise to warm you up. Nothing beats a good bowl of stew for comfort in such a dreary cold winter season. I love that the spices in this stew give this traditional beef stew a “kick” as often called by my husband. There not much to this recipe, except that it does required some time to cook it. Once it done, the beef and carrot just melts in your mouth. Excellent source of nutrients and flavorful favorite! Goes great with rice or noodle too.


1 Pound of beef stew chunk cut into 2 inches cube
1 Pound of beef small intestine clean and cut into 2 inches length (optional)
6 Carrot cut into 2 inches length
½ Tsp of five spices
2 Tbsp of rice cooking wine
1 Tsp of black pepper
1 Tsp of white pepper
½ Tsp of kosher salt
½ Tbsp of dark soy sauce
2-4 Tbsp of soy sauce or to taste
2 Star anises
2 Tsp of brown sugar
4-6 Cup plus 4 Tbsp of water


1. In a medium pot heat to hot then add the brown sugar and 4 Tbsp of water and stir in the wine, salt, soy sauce, dark soy, peppers, star anises, and five spices. Stir until it mixed well.
2. Add the beef and small intestine, stir for a couple of minutes or until it brown.
3. Now add the water and bring it to boil. Once you bring it to full boiling point, lower the heat to medium and let it shimmer for a good hour plus. Depending on how tender you want your beef to be, you can shimmer it to desire tenderness.
4. Now it you want to add some carrot, the time to do it right when the beef to add. Carrot taste best when it nice and tender in stew. The plus part about putting carrots is that it actually gives the natural sweetness to your soup.

Serve hot and enjoy!


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