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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8th Feb, 2016
Chose this recipe as wanted to do a Chinese for the Chinese New Year. Already had braising beef in so this fitted the bill. I did this recipe in a slow cooker - prepared in the morning, to eat late evening; beef had all day to tenderise and was falling apart when we came to eating. The house smelt absolutely amazing all day! Taste lived up to the smell, very fragrent - served it with thin rice noodles instead of rice to mop up the lovely sauce. Vegetable spring roles and prawn crackers with a sweet chilli sauce to serve... perfect Chinese New Year feast - everyone thoroughly enjoyed.
jfowler12's picture
24th Jan, 2016
This recipe is an absolute stonker! It's just the most deliciously rich and tasty way to enjoy a cheaper cut of beef. Perfect. I've since made it with pork and goat, and I'm pleased to say that it works just as nicely.
chef down under
29th Nov, 2015
Being a busy lady, I hate to waste time, so-1) Ithrow it all in a casserole in the oven at 150 for 3 hours- no flour , no frying.2) I cook double the recipe.3) I always cook with onions4) I add twice as much 5 spice and chilli 5) I walk away for 3 hours, skim off all visible fat and thicken to taste with cornflour. 6) Done! I always like to cook meat on the bone so love shin on bone for this recipe or better still, brisket on the bone. Both good cheap cuts- waste of money and poor result to use an expensive cut. Love this dish!!!! P.S . I also use a mix of light and dark soy- all dark is too sickly for me, and I often will just use a vinegar instead as the slow cooking neutralizes the acidity and adds a subtle sweetness. This is one that you can play around with which is good as I am genetically incapable of sticking to a recipe- hence a chef, not a baker, lol.
8th Jul, 2015
I quite liked this, has some lovely flavours, but only if you have sweet tooth, it is quite sweet, so my husband didn't even finish his plate - I did!
10th Mar, 2015
I've been wanting to make this recipe for ages. Finally got round to it today. The house smelt amazing and I was really looking forward to it. However, all three of us left it! I followed the recipe exactly but was really disappointed. It was far too rich yet bland at the same time! We usually like strong flavours but this was lacking in anything apart from a sickly heavy flavour. I cook for a living and I'm certain I didn't do anything wrong.
8th Mar, 2015
My recipe came out perfectly. I think that some people who have posted might have over cooked in the pan or chosen the wrong cut of beef to do this with since mine was perfect. I will make this again. Some company came over quickly while this was cooking and I got allot of comments so took it out to have them try it.
20th Feb, 2015
Tried this today, only two of us so I halved the ingredients, but doubled the five spice and sugar and added slightly more stock and soy, I also gave it an extra 30 minutes in the oven, came out lovely, really enjoyable. Next time I will make the full recipe and freeze what's left over.
26th Jan, 2015
Agree with last poster - lacked flavour and was tough. Can't understand how so many people giving it such good reviews. Needs at last 3 hours I think, am reheating for tonight's meal and have added lots more 5 spice, sugar and cinnamon and seems to taste much better...
1st Dec, 2014
Had to cook for 3.5 hours to get the beef tender, flavour was average, not enough 5 spice or sweetness I think maybe. Also, making for 3 people I used 700g of beef which was too much and I don't usually leave any dinner on the plate but was stuffed after half. I served with noodles. Don't think I'll make again as it was a bit of a faff with not really amazing results.
23rd Sep, 2014
Top quality finish, an MLG chef like me rates NOM NOM NOM


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