Chinese
Soups and Broths - chinese-beef-stew-with-potatoes.md
Chinese Beef Stew with Potatoes
Chef's Menu Description
A delicious and authentic soups and broths recipe for Chinese Beef Stew with Potatoes, prepared with traditional seasonings and techniques.
Ingredients
- • 1 beef chuck roast (2 to 3 lbs / 1 to 1.3 kg)
- • 1/4 cup Shaoxing wine
- • 1/4 cup light soy sauce ((or soy sauce))
- • 1 tablespoon dark soy sauce
- • 1 tablespoon sugar
- • 1/2 teaspoon coarsely ground black pepper
- • 1/2 teaspoon salt
- • 6 dried chilli peppers
- • 1 thumb ginger (sliced)
- • 3 spring onions (halved crosswise)
- • 4 bay leaves
- • 1 star anise
- • 1 cinnamon stick
- • 2 medium waxy potatoes (cut into 2” (5 cm) pieces (or 1 large russet potato))
- • 1 large carrot (cut into 2” (5 cm) pieces)
Preparation Steps
1
Phase 1
Place the beef in a 4-qt (3.78-L) dutch oven or large pot. Add 4 cups of cold tap water so the water just covers the beef. Heat the pot over medium-high heat until it reaches a gentle boil. Stir occasionally to prevent the beef from sticking to the bottom of the pot. Turn to medium heat. Let it boil gently for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it until the broth is clear.