Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(186 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 cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 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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11th Jan, 2013
Yummy! Agree with others, extra chilli and soy needed. My son preferred it with noodles rather than rice
11th Jan, 2013
This was a huge hit with my 9 year old daughter, who is not a casserole fan, and my husband, who both devoured it. It tasted like a Chinese casserole and was so easy to do. I served mine with rice and sesame tossed cabbage. We had this for a Sunday lunch with a difference but equally you could eat this on a Saturday night in place of an expensive and unhealthy takeaway.
10th Jan, 2013
2nd Jan, 2013
Really tasty everyone liked it ! Served with Pak choi stir fried with chilli garlic and ginger very nice
29th Dec, 2012
This recipe worked brilliantly - a real hit. Made the night before needed and re-heated without a problem , excellent flavours with boiled rice
17th Dec, 2012
Verry tasty recipe. Watch out for the timings as it takes 10 min to brown the meat alone, so much longer prep time. Cooking time was nearer 6 hours when using ox cheek to get it to really break down at 150 degrees.
13th Dec, 2012
I made this using pork shoulder. It was just as nice if not nicer than the beef. Really good!
4th Dec, 2012
I had to register just to say how great this recipe is. I think it may be the tastiest meal I've ever made! In fact it was so tasty I felt I had to get on the phone to rave about it the moment I'd finished the bowl. I used less beef so the sauce was more of a broth which suits me as I like to soak my rice. I took the advice of other posters and used more five spice and it was just perfect.
15th Nov, 2012
Yes-an absolute winner here too! Served with steamed rice and spinach which went beautifully and added colour to the dish as well.
miracleloca's picture
2nd Nov, 2012
I halved the amount and it is so yummy! Easy prepared and great with steamed white rice. My partner suggested that if I could make this dish with fattier part of beef such as brisket but it still tastes good even with lean tenderized beef. My partner ate nearly 3 bowl of rice when he eat a bowl normally so this dish is definitely winning dish!!!


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