Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(149 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

Comments, questions and tips

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Comments

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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.

suzanne_ellis1's picture
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Thought this was ok but, like someone else said, lacked depth and needed a bit more sweetness. I added about 2 tbsps of honey the second time and it was perfect! I cooked it in the slow cooker for 8 hours and even though I'd bought the cheapest beef I could find it tasted great, especially with extra chilli and five-spice.

alisondavey's picture
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I have made this recipe over and over again since it was originally published in Good Food magazine and it is so delicious. I didn't change anything in the recipe because it works well for us just the way it is. My 11 year old son does not like "hot" spicy food but will happily eat this even though there is a chili in it. It just adds flavour rather than "heat". I add chopped fresh chili on top of mine and my husband's plates to serve and some fresh coriander and that adds texture and flavour. We have used this recipe for a midweek meal and as part of a dinner party.

elisita's picture
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great recipe! will def become a house favorite!
i added more chilli, replaced half of the dark soy with light soy as the dark soy was too overpowering.

alethea000's picture
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This is truly excellent...

gwd34afitou's picture
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Made this as Saturday evening meal. Very good! Did add more five spice powder and would definitely add extra chilli next time. Cooked for 2 hours, but would probably leave it in for longer next time. Served with bok choi and basmati rice, going to try a different vegetable next time as we were not keen on the bok choi. Brilliant recipe good enough for a dinner party!

kimchi's picture
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I make lot's of chinese food and this was a great hit with my kids.
rather then olive oil I used normal cooking oil as olive oil is a bit over powering. You can use any wine and I used half light soysauce and half dark soysauce. I cooked this in pressure cooker which reduces the cooking time more then half!

Overall this was good this.

sarahball78's picture
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Gorgeous! Dissapeared within minutes...even by my very fussy Son! Easy to make, would definately do again.

looselatte1977's picture

I made this recipe for some in-laws. They were very impressed, the flavouring was perfect, and the beef was succulent and just fell apart. I made this a day ahead, and it was even better the next day after the flavours had all had chance to deepen.

lisacoppen's picture
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An absolute delight, everything you want in a meal, easy to cook, delicious to eat, made for friends and they took the recipe home! Yummy.

svdebruin's picture
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One of the best recipes I've tried in ages. Easy to make & absolutely delicious. The flavour combinations were great & I would definitely make this for friends. I used a cheap casserole beef & cooked at 150 (fan oven) for about 4 hours so the meat just fell apart.

mrsnumpy's picture
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This is my favourite good food recipe of all time! Wonderful! A lovely rich deep stew, the beef just falls apart, and the flavours are fabulous. Personally I wouldn't add more five spice or chilli as I think the blend of all the flavours works really well. Definitely one for the archive!

my-petal's picture
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have made this recipe many times now..my son and daughter in law came for tea on saturday, and my son, a die-hard-won't-eat-beef-at-all loved it! i served it with mange-tout sprinkled on top and rice, and used skirt beef, can make it without looking at the recipe now.

traceybruch's picture
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I love this recipe. I made it for a dinner party and used skirt of beef. Kept the meat in quite large pieces. Served with cabbage (as that was in my veggie box) and rice. My guests thought it was amazing and thought that I had spent hours slaving over the hot stove. True winner.

sara206's picture
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Simple to make and tasty, I always end up cooking for longer as guests are rarely on time and it didn't harm the dish at all. Everyone said how tasty it was but I felt it was lacking a little depth, not sure what to do though. I may add a little more Soy and 5 spice next time as mentioned by others.

cmhardware's picture
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Dish Delish! Will become a family favourite.

swirlie's picture

Really enjoyed this, though I agree with a previous comment about the dark soy over-powering the dish slightly, so next time I make this I'll probably use part dark and part light soy.

wennekes's picture

WOW!!!! This recipe is now tops on our fortnightly menu schedule. My wife and children just promoted me to a 10-star chef. I didn't change anything and followed the recipe instructions. Oh, sorry I sprinkled some cilantro (corriander leaves) oer the stew. Thanks for the recipe - you certainly made my day.

craftylou's picture

i made this recipe i'm not the best of cook's but wow very tasty and would definately make it again.

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