Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(173 ratings)

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


Serves 6
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal513
  • fat29g
  • saturates10g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein54g
  • salt2.39g
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  • 3-4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 garlic clove, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded and thinly sliced
  • 1½ kg braising beef, cut into large pieces (we used ox cheek)



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tbsp plain flour, well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve


  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.

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Comments (201)

foodfanatic2012's picture

This recipe is amazing! I made it tonight and it was so tasty. The meat was amazingly tender and the soy sauce when serving worked perfectly with the rice. Very impressed, will definitely be using this recipe again! Maybe add an extra chilli next time! :-)

toritori's picture

gorgeous -have made a few times -trying to make healthy so i usually saute finely sliced veg(mushroom/pepper/aubergine) and add same flavour profile then mix in 30 mins from end or serve with a veg rice

cindy2171's picture

Delicious! I don't have access to an oven so I did the braising on a stovetop. It required about 1.5 hour longer to fully break down the fat and tenderise the meat. Half way through cooking I had a taste test and I found the mixture to be quite salty for my liking. I added 4 carrots (chopped into large chunks) which gave the mixture a lovely (and mellow) sweetened taste and the seasoning came out just right.
I used the star anise and even though there is quite a lot of garlic, ginger and spice involved, nothing was overpowering.
This meal is perfect for a dinner party because it doesn't require you to be in the kitchen all night and it's so simple to serve! We just placed the pot on the table (along with rice) and everyone served themselves! Too easy :)

viscount831's picture

Had some ox cheek so tried the recipe and found it very tasty and easy to make

cameron99's picture

Gets 5/5 as very straightforward to make (but good enough to serve for guests) and absolutely delicious. Looking at other reviews, decided to use 1.5 chillies and it gave it a gentle kick. Full of flavour and meat really succulent. Would definitely make again.

cshields's picture

Wow! So easy to make AND the flavours FANTASTIC.
Definately chinese and soooo saucy.Rice is the right complimant for this,now FAMILY favourite dish.
Dont miss out, TRY IT SOON !!!!

cazzarama's picture

I loved this recipe - really tasty and smells great.

hanna136's picture

Very very good - sauce is exquisite and meat turned out so tender. Despite the fact that it has quite a lot of ginger and five spice in it, I couldn't really taste anything chinese about it. Definite winner though.

nbryan's picture

cooked this in the slow cooker the day before and then reheated it on the day when the family came over, accidently reduced it to much but at the same time I was cooking rice and peas in coconut milk and water to go with it so I added some of the liquid from the pea/rice mixture to the beef and it turned out amazing!

elibet's picture

This dsh i a favourite in our house, with a few changes - The star anise is a must have, also add a few cloves and peppercorns. The dark soy sauce is too heavy and cloying for this dish - use a tbsp or two of very light soy and only a tsp of dark.
I also add a stick of lemon grass and a lump of galangal to add to the fragrance of this dish. Use shallots instead of spring onions - the latter become bitter after cooking. If you don't like too much ginger flavour, just put a few slices in, instead of shredding it.

bluezurich's picture

Chinese food , My favorite

emmawilki's picture

We had this first at christmas time and loved it. Looking at the weather forecast for today it looks like it might be a good one to throw in the slow cooker while we play monopoly!

evelynjcooper's picture

This was a hit with my husband and son, will definitely be making this again.

njwilson121's picture

My goodness! How nice is this!? It's definitely a winter meal, and also a meal for the weekend, due to the time it takes to cook (so more special occasion). The plates were licked clean, and it's one I will do again when the cold weather comes back

popadum's picture

Finally got around to using the star anise that was lurking in the spice drawer. Lovely deep and intense flavour. Husband and kids loved it too.

hol261's picture

Has anybody made this and frozen it? I want to make it but being a new cook am unsure as to how to freeze it / how long it will last and how to use it again?

Thanks in advance.

patsyross2's picture

delicious change from very ordinary stew - husband commented on teh lovely smell as he walked in the door - thought it may need more spicing up but happy with the taste - half of it in the freezer - look forward to eating this again

mei_lock's picture

Really, really easy to make and tasted so good.

fantasm's picture

Strongly recomend this recipe, easy to do and a delicious result

willow1's picture

This was absolutely delicious! My partner and I finished off the whole batch in one go.
Will definately make again.


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