This Asian beef stew is one of my absolute favorites when I want something that tastes amazing without having to stand by the stove the whole time. There’s something magical about the combination of star anise and ginger – they give the meat a deep, warm flavor that only gets better the longer it sits.
I know slow-cooked stews can seem a bit intimidating, but this one is actually very simple. You brown the meat, throw everything in the pot, and then the oven takes care of the rest while you relax. After a couple of hours, you have tender, juicy meat in a sauce that’ll make you feel like a master chef. If you like slow-cooked beef, you’re going to love this version with Asian flavors.
Serve with steamed rice and some crispy spring onions on top, and you have a dinner that’s both warming and satisfying. Perfect for cold autumn and winter evenings!
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Ingredienser
- 800 g beef stew meat (e.g. chuck or brisket)
- 3 tbsp neutral oil
- 1 large onion, roughly chopped
- 4 cloves garlic, finely chopped
- 5 cm fresh ginger, peeled and finely chopped
- 3 star anise
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (or regular soy sauce)
- 2 tbsp rice vinegar (or white wine vinegar)
- 1 tbsp brown sugar
- 500 ml beef stock or broth
- 2 tbsp hoisin sauce
- 2 carrots, peeled and cut into 3 cm pieces
- 2 bay leaves
- 1 tsp sichuan pepper (optional)
- Spring onions for serving
- Salt and pepper
Fremgangsmåte
Cut the beef into cubes about 4-5 cm. Pat the meat dry thoroughly with paper towels – this gives better browning. Season with salt and pepper.
Heat a heavy pot or casserole over high heat. Brown the meat in batches with oil, ensuring it gets good color on all sides. Don’t add too much meat at once – otherwise it will steam rather than brown. Remove the meat and set aside.
Lower the heat to medium. Add the onion, garlic, and ginger to the same pot. Cook for 2-3 minutes until the onion is soft. Return the meat to the pot, and add the star anise, soy sauce, dark soy sauce, rice vinegar, sugar, bay leaves, and optional sichuan pepper. Stir well.
Pour in the beef stock and bring to a boil. Cover with a lid and let the stew simmer gently on low heat for 2-2.5 hours. Stir occasionally and check that there’s enough liquid. After about 1.5 hours, add the carrots.
When the meat is tender and the carrots are cooked through, stir in the hoisin sauce. Taste and adjust with more salt, pepper, or soy sauce if needed. Remove the bay leaves and star anise if you want a cleaner presentation.
Serve the stew in deep bowls, topped with chopped spring onions. Perfect with steamed jasmine rice or fresh pasta if you want to mix cultures a bit.
Notater
The stew tastes even better the next day when the flavors have had time to develop. Store in the refrigerator for up to 3 days, or freeze in portions. If you want a thicker sauce, you can simmer the stew uncovered for the last 15 minutes.
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