Chinese beef stew with canned tomatoes and potato

Chinese beef stew with canned tomatoes and potato

Based on 7 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"This was my favorite canteen food when I was a kid. The original recipe calls for fresh tomatoes, however canned tomatoes turned out great as a substitution with aneven creamier sauce and a flavor boost. I used goulash beef but would recommend any beef cuts with some fat. Rock sugar can be substituted with normal sugar. And if you don’t have dark soy sauce, just use any soy sauce instead. #stayhomekeepcooking"

Difficulty

Easy 👌

Preparation

65 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
300 g
beef
250 g
waxy potatoes
400 g
canned diced tomatoes
1
scallion
2 slices
ginger
1 tbsp
Shaoxing wine
2 tbsp
vegetable oil
5
rock sugar
1
onion
3 cloves
garlic
3 slices
ginger
1
star anise
2
bay leaves
1
dried chili
2 tbsp
light soy sauce
1 tbsp
dark soy sauce
1 tbsp
Shaoxing wine
scallion (for garnish)
salt
oyster sauce

Utensils

cutting board, knife, pot, colander, cast iron pot, spatula

  • Step 1/5

    • 300 g beef
    • 250 g waxy potatoes
    • 1 onion
    • 3 cloves garlic
    • 2 slices ginger
    • cutting board
    • knife

    Cut beef into 2-3 cm chunks (or use goulash beef), soak in cold water for 30 min.. Slice ginger. Roughly chop garlic, and quarter onion. Peel and roughly chop potatoes.

  • Step 2/5

    • 1 scallion
    • 1 tbsp Shaoxing wine
    • pot
    • colander

    Rinse and drain beef, add to a pot with cold water with 2 slices of ginger and a knot of scallion. Add 1 tbsp Shaoxing wine. Bring to a boil, let simmer for 5 min.. Rinse and drain completely.

  • Step 3/5

    In cast iron pot, add vegetable oil. Add rock sugar, heat over medium-low heat, until the sugar melts. Then add beef, stir so the beef is coated. Then add onion, star anise, bay leaves, dried chilli, garlic and 3 slices ginger. Stir fry for approx 2 min..
    • 2 tbsp vegetable oil
    • 5 rock sugar
    • 3 slices ginger
    • 1 star anise
    • 2 bay leaves
    • 1 dried chili
    • cast iron pot
    • spatula

    In cast iron pot, add vegetable oil. Add rock sugar, heat over medium-low heat, until the sugar melts. Then add beef, stir so the beef is coated. Then add onion, star anise, bay leaves, dried chilli, garlic and 3 slices ginger. Stir fry for approx 2 min..

  • Step 4/5

    Add canned diced tomatoes with light soy sauce, dark soy sauce, remaining shaoxing wine. At last, add potatoes. Stir everything to combine. Bring to a boil. Cover with lid and simmer over low heat for 45 min. to 1 hour. If the stew is too dry, add some boiling water.
    • 400 g canned diced tomatoes
    • 1 tbsp Shaoxing wine
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp Shaoxing wine

    Add canned diced tomatoes with light soy sauce, dark soy sauce, remaining shaoxing wine. At last, add potatoes. Stir everything to combine. Bring to a boil. Cover with lid and simmer over low heat for 45 min. to 1 hour. If the stew is too dry, add some boiling water.

  • Step 5/5

    9c360be0f25fe5f93b20df81226af5a9_ff158823-02e6-4339-b979-bff2582bfa31.mov
    • scallion (for garnish)
    • salt
    • oyster sauce

    When the stew is done, season with salt, or some oyster sauce to your liking. Garnish with scallion and serve with rice.

  • Enjoy your meal!

    Chinese beef stew with canned tomatoes and potato

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