Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(148 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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dancingbunny's picture
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Very good, really nice flavours, just gorgeous. We had it with rice and noodles, there was enough there to feed three people and have some leftovers too. Would definitely make again. The amount of chili stated minus the seeds was just right for the mother in law but if I made it just for me and my man I would leave the seeds in or even add an extra half.

zaradavison's picture
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Fabulous. Divine. Simple to prepare.

Am going to do what's suggested next time and add a little more chilli, although I used 3 of those tiny bird's eye ones with the seeds, it still could have done with a bit more of a kick. Really yum though with some mustard mashed potatoes and veggies.

mrsi2b's picture
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For me the flavour of the dish was overpowering and too concentrated.

botleypark402's picture
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Made this in my slow cooker and the meat was beautifully tender. Although it smelt great I didn't particularly like the flavour. Don't think I will be making again

elliottliam's picture
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Really tasty dish, braising steak was melt in the mouth, I served this with buttery mash and shredded savoy cabbage.

leojmeduk's picture
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This recipe comforted me and my boyfriend on this cold Autumn. This is delicious and so simple to cook. I can't wait to cook this for my friends.

mahedaca's picture
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very tasty

colbie's picture

This recipe is delicious. I used braising steak and it melted in your mouth. Will definitely do it again and again. thanx

lenapuss's picture
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We found this too salty for our taste, so next time I make it I won't season the flour - in fact won't add any salt at all, the soy adds plenty of flavour. Lovely recipe. Accompanied it with steamed pak choi and plain basmati rice.

michelle-30's picture
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This was really really nice, i added bamboo shoots and mushrooms and served with steamed brocoli and spring onion rice. Firm favourite in my house and neighbourhood!!

josp74's picture
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Very easy and tasty and eaten by all, including the children. I cooked in the oven for the full 2 hours and this resulted in no sauce being left and so a very rich stew. Next time I would do in the slow cooker or for less time. Served with boiled rice, mange tout and mini sweetcorn. A nice change from the traditional british stew.

loumarou's picture

I SERVE THIS IN MY PUB,THE LOCALS HAVE ASKED FOR THE RECIPE MANY TIMES,SO I PRINT IT OFF AND THEY TELL ME MINE WAS BETTER,BUT I HAVE COOKED THIS AT LEAST 20 TIMES SO I TWICK IT HERE AND THERE. AMAZING FOOD THANKS.

icingonthefairycake's picture
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i have made this dish loads of times and it is a huge hit in my house. the kids (7+9) liked it so much they made it for us one sunday for dinner. fantastic dish all round

edwardbutler2's picture
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Really easy to make - Superb flavours - Eldest son raided pot at midnight and finished leftovers off!

julievalighton's picture
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Really, really good. I added extra chillies and 5 spice and also honey instead of sugar, which gave it a sticky almost caramel taste. Also added chestnut mushrooms and finely shredded carrots and celery, to increase the veggie content. Used a really cheap cut of beef and cooked it long and low in a lidded pan and it was fantastic. Next time I think i'll bung it in slow cooker.

lucpreston's picture
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This recipe is delicious, I add more chilli and a teaspoon on ground all spice.

laine1223's picture

Absolutely delicious & so easy to make, I used braising beef - put in the oven + forget about it! Will def be making this again, probably put extra chillies in tho.

alexmjones's picture
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This is great - very easy to make and full of lovely flavours. A nice twist on beef stew. I used cheap Tesco casserole steak, and after 2 and a half hours' cooking it was beautifully tender. I agree with those who have suggested adding more spices, although I suspect this may depend a little on the stock you use (I just used OXO cubes). I added a little more five-spice, and some extra ginger. Next time I make this (and yes, I will make it again) I think I will add some mushrooms to give it a bit more texture.

lauren_ricci's picture
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By the way STAR ANISE makes the dish! Go for it.

lauren_ricci's picture
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Sticky, rich and delicious. Perfect with rice and pak choi as balance is reached. I had to use a pan that was clearly non stick and had a nightmare with the flour sticking to the pan but that was the aparatus not the recipe! Also I think I used the most expensive cut of meat in the world as it was very pricey - next time i will get the recession cut! A winner.

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