A casserole dish serving Chinese beef & aubergine hotpot

Chinese beef & aubergine hotpot

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(10 ratings)

Prep: 20 mins Cook: 3 hrs, 30 mins

More effort

Serves 8

Make this beef stew when the nights draw in. With aubergine and Chinese spices, the flavours are warming and it's slow-cooked for deliciously tender meat 

Nutrition and extra info

Nutrition: Per serving

  • kcal389
  • fat20g
  • saturates7g
  • carbs10g
  • sugars8g
  • fibre2g
  • protein38g
  • salt4.3g
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  • 5 star anise
    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…

  • 1 cinnamon stick
  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2kg braising steak (shin is best), cut into large chunks



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 1l chicken stock
  • 3 red chillies, split in two and deseeded, plus extra sliced into rounds to serve
  • 100g galangal (use ginger if you can’t find galangal), sliced
  • 2 tbsp Thai fish sauce
  • 200ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp demerara sugar
  • 6 kaffir lime leaves
  • 3 aubergines, cut into wedges



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • rice and coriander, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat oven to 150C/130C fan/gas 2. Heat a large casserole dish, toast the star anise and cinnamon until fragrant, then scoop out of the dish. Add the oil, then brown the beef in batches (be careful not to overcrowd the pan). Set the meat aside on a plate.

  2. Add the rest of the ingredients (except for the aubergine) to the casserole dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the surface, then cover the casserole and cook in the oven for 2 hrs.

  3. Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice.

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Comments, questions and tips

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Catherine May
4th Jun, 2020
Am very surprised at the negative comments. I don't like over-salty foody, but loved this, as did the rest of my family. I didn't make any tweaks to the recipe. My sons have asked me to make it again as soon as possible.
lisaand jim's picture
lisaand jim
14th May, 2020
I tried this recipe reducing the soya sauce and fish sauce considerably as I thought it seemed too much. It is incredibly salty even with about a quarter of both. I won't be making again.
24th Jun, 2019
This was so salty it was almost inedible. The extra portions will need to have the sauce drained off and replaced with water - what a faff. Perhaps the recipe is wrong stating 200ml of soy sauce
19th Oct, 2018
Tastes lovely, i cooked this in my slow cooker all ingredients together for about 4 hours, only thing i did different was add a sliced carrot. Whole family loved it and said they would eat it again
23rd Aug, 2018
My husband made this, following the recipe exactly, and it was absolutely delicious! Will definitely make again.
16th Feb, 2019
Has anyone frozen the completed dish and does it impair the texture of the Aubergine? Thank you.
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