Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(228 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 cloves, 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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, questions and tips

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27th Jan, 2018
This is the best recipe I’ve ever made, and I’ve made thousands. So simple, yet absolutely delicious. Thank you!
9th Oct, 2017
This dish got me one of the best reactions I've ever had cooking for my family. Followed the recipe almost to the letter, however I swapped out the beef for pork shoulder. This recipe is so good that my husband, who has never liked pork, went back for thirds!! A miracle :-)
5th Jun, 2017
Used powdered ginger as I didnt have any fresh and didnt add the wine or sherry but it tasted husband loved it, easy recipe!
Kim Bambrough
14th Apr, 2017
I made this with pork shoulder steaks which I chopped into chunks before frying. I also cooked for an extra half hour. It was delicious and the pork melted in your mouth. Definitely make this again and pork is also a much cheaper cut than beef.
5th Mar, 2017
Been meaning to cook this for a long time and wasn't disappointed! Used dry white wine as no sherry here in France. Left it to cook for nearly 4 hours and it was delicious.
29th Nov, 2016
Can't really understand the negative reviews on this one....I read the feedback and adjusted accordingly for two people (halved the quantity of beef but used one large chilli for this (it was quite fiery but we liked it), and two teaspoons of 5 spice)...cooked it with a 300mls of stock for 4 hours. It was melt in the mouth, rich and tasty and we were annoyed we hadn't got any left for a second helping. This one is going on the regulars list....
25th Oct, 2016
I made this today using half the meat and flour but the same amount of spices, stock and everything else. After 2 hours in the oven the sauce had reduced quite a lot and upon tasting it seemed very strong. I added more water to reduce the strength of the taste to my liking and cooked for another half hour. It was gorgeous. Both saucy and flavoursome. We loved it and I'll most certainly make it again. We just had it with boiled rice. Next time I will add pak choy as an accompaniment.
14th Jun, 2016
I cannot understand the negative reviews of this dish - I cooked this today with Waitrose Beef bolas (a stewing beef cut) and it was absolutely delicious. It certainly was not sweet at all and certainly not tasteless, as some people claim - a lovely balance of flavours, with superb tender beef. A fantastic way to cook one of the cheaper cuts of meat, which I will most definitely cook again.
20th May, 2016
My husband loved it! The thing my mother taught me about softening meat was that you need to drain as much blood as possible from the meat before you cook. She recommended soaking it in water for a few hours then letting it sit in the fridge (sealed in a container) overnight. For those of you who found the meat tough even after 2 hours of cooking may want to try this. I actually drained the blood from the blade steak we had for only a couple of hours but it was beautifully tender when I brought it out of the oven. I have a box of Chinese thirteen spices and I am looking for a dish to make with that. If anyone knows of any recipes using Chinese thirteen spices please let me know. : )
3rd Mar, 2016
Great article. Thanks for sharing this :) BTW what you think about Chinese five spice add to meals?


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