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Chinese Five Spices Beef Stew


Prep Time: 10 Minutes

Cook Time: 1 Hour 40 Minutes

  • 2 lbs. Beef Stew meat cut into 2” chunks
  • 2 Tbsp. neutral cooking oil
  • 2 onions, sliced
  • 1 thumb-sized ginger, smashed
  • 1 tsp. Dynasty Chinese 5 Spice
  • 2 Tbsp. Kikkoman Soy Sauce
  • 1 Tbsp. dark soy sauce
  • 1 Tbsp. Shaoxing rice wine
  • 600 ml hot water
  • ¼ tsp. salt - or to taste
  • 3 medium potatoes, peeled and cut into chunks
  • 1 medium carrot, cut into chunks
  • cilantro, for garnish
  1. Place beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
  2. In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and Dynasty Chinese 5 Spice. Fry until fragrant.
  3. Add the beef, along with light Kikkoman Soy Sauce, dark soy sauce, Shaoxing rice wine, and hot water. Please bring it to a full boil, then turn the heat down to low. Cover with a lid. Leave to simmer for about one hour and 30 minutes or until the meat becomes tender. Taste and adjust for seasoning.
  4. Add the potato and carrot chunks to the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
  5. Garnish with cilantro if using. Serve immediately with steamed rice.

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Dish Type / Ethnic Cuisine