Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(151 ratings)

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Cooking time

Prep: 10 mins Cook: 2 hrs - 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
513
protein
54g
carbs
9g
fat
29g
saturates
10g
fibre
0g
sugar
4g
salt
2.39g

Ingredients

  • 3-4 tbsp olive oil
  • 6 garlic cloves, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced
  • 1 red chilli, deseeded and thinly sliced
  • 1½ kg braising beef, cut into large pieces (we used ox cheek)
  • 2 tbsp plain flour, well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
  • 2 tsp light muscovado sugar (or use whatever you've got)
  • 3 tbsp Chinese cooking wine or dry sherry
  • 3 tbsp dark soy sauce, plus more to serve
  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve

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Method

  1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  2. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  3. Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Recipe from Good Food magazine, March 2009

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Comments

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popadum's picture

Perfection. A winter favourite with our young family.

suzlovescake's picture

This was very easy to make and tasted delicious. Will definitely make this again!

mickrooney1's picture
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hello, i am going on a cottage holiday in october with friends and on my turn to cook i thought that i would do this meal for us all. i had a practise run yesterday and i have to say that not only was it simple and easy to make but also that the end result was really tasty and enjoyable.. think i will use noodles though next time ..

patty77's picture

Oh I forgot to say I added some chestnut mushrooms to mine an hour before serving, delicious.

patty77's picture

really tasty recipe, I didn't have any spring onion so just used a red one finley diced, tasted excellent. I have to agree with other comments about prep tme. took me about half an hour from strat to putting in oven but was so worth it. Our kitchen smelled like a chinese restaurant whilst this was cooking! Lovely, served with basmati rice will make again and perhaps serve with noodles next time for a change.

karinaminaya's picture
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My kids love this recipe. I serve it with noodles. It is full of flavour!

fairystoryteller's picture
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Oh my! Just made this for tonight's supper and it is GORGEOUS! Used feather cut braising steak which I cut into slices rather than chunks. Went heavy on the ginger but pretty much stuck to the recipe otherwise. Lovely flavour and tender meat. Plan to serve with John Torode's bok choi recipe (on this site) and some plain basmati rice. I will be cooking this again - definitely a keeper.

conkerqueen's picture
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Didn't follow the instructions, just threw it all in the casserole pot and the put it in the oven for 3 hours on 125oC. DELICIOUS!

faith5234's picture
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This was absolutely delicious, I followed the recipe to the letter and would say do not change a thing! All the quantities work together to create a beautiful deeply flavoured dish. The only thing that could perhaps be changed is to use light soy sauce to make it less rich... But if it ain't broke don't fix it!

Served for Sunday dinner with a noodle and vegetable stir fry. The sauce soaked into the stir-fry, so no need to add a separate sauce to the veg.

alisonthewsey's picture

Was disappointed with this dish, lacked flavour and I didn't think braising steak was a good choice of beef..too fatty

lyndsaycowell's picture
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Added loads of extra veg and 2 onions. Absolutely delicious!! Will make this again and again

lyndsaycowell's picture
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Added loads of extra veg and 2 onions. Absolutely delicious!! Will make this again and again

glenyst's picture
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To say the preparation for this takes only 10 mins is a joke. It took me nearly that long to get everything out! 5 mins to brown each (of at least 2) batches of beef, plus another 3 mins for the onions is 13 mins for a start, and that's without any peeling or chopping (or getting out). Altogether it took me 35 to 40 mins. from scratch to in the oven.

That said, it was very tasty and different from the usual beef casserole. A great Friday night meal to leave in the oven while you go to the pub. Would do it again, but not too often.

leeroy86's picture
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Superb recipe a great alternative! I used 3 chillies for a little extra kick and light soy instead of dark. I made it in the morning up until the put it the oven stage and then just put it in the oven in the evening the meat then kind or marinates all day as well!

maryechappell's picture
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Tasty & different beef casserole, nice Chinese twist, we do like Chinese food and will make it again. Scaled it down but will make more next time.

rshardy21's picture
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Loved it. Made it last night for chinese new year. Lovely flavours served with pak choi and jasmine rice, so easy to make too. Would def do for a easy dinner party dish.

jeanius's picture
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Very nice. Put mine in the slow cooker, went to work, went to the pub and it was all ready for our supper later on. I was worried about the scant liquid but read other reviews telling me it would be fine and it was. Stirred in some "straight to wok noodles" and the result was gorgeous. We love ginger so may put some diced root ginger in next time instead of grating it. Lovely

mayapapaya's picture
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This is really nice and one can be relaxed about measurements too. everyone on the fam likes

Nami Park's picture
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It's very good; has a familiar taste of casserole, but still has an exotic kick from the Chinese spices. Would be a great surprise from time to time.

lorriloo's picture
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Lovely receipe, completely forgot to buy spring onions so substitued it with a 1/4 of a large brown onion finely sliced and used stewing beef. Cooked for the specified time and was lovely and tender.

Slightly too hot for me so will try a different chilli next time to see if its just the one I chose.

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