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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7th Jan, 2014
I've cooked this three times now as I keep thinking I must be doing something wrong as so many like it!! Its OK but IMO, its nothing to shout about. I am an adventurous, competent cook, so feel sure that it's not down to ability and I also have an eclectic pallet, yet there is something missing, it isn't a rounded dish. Want to point the finger at the Dark Soy, which for me sits too heavy in this and it needs more sugar to balance the sweet/sour element. Will try again, but with mods next time :-)
26th Jun, 2014
This dish isn't meant to have a sweet and sour element.
5th Jan, 2014
Made this tonight and it was delicious! Might add veg next time and try with noodles. Was a big hit with the kids.
24th Dec, 2013
I wanted to make something different for all the family, and it was a great success. It was so tasty, all the flavours work so well together. I will definitely be making it again.
18th Dec, 2013
It was delicious, so easy to make, very tasty dish.
8th Dec, 2013
This was is THE best recipe we have tried in eons! Would serve it to our family, friends and the Obamas! Moist with a butter knife tender!
24th Nov, 2013
Very easy to make and very tasty and it went well with the chinese curly kale recipe. will make again as the whole family enjoyed it.
22nd Nov, 2013
17th Nov, 2013
A total winner, served on a cold November Sunday. Deeply savoury and fragrant with a little warming heat. I also went big on the ginger and doubled up on chilli but otherwise stayed faithful to the recipe. You'll need a solid 40 minutes to get it in the oven but it's absolutely worth it. Get chopping - you won't be disappointed.
15th Nov, 2013
I followed a tip from a previous comment & ignored the instructions - just placed all the prepared ingredients together in a casserole dish & put it in the oven @ 140 degrees fan forced for 2 hours. Couldn't have been easier & so delicious, a real comfort food treat for zero effort.


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