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Close-up of a dark pot filled with Chinese braised beef chunks, tender potatoes, and carrots coated in a rich, glossy brown sauce.

Chinese Beef and Potato Stew (Melt-in-Your-Mouth)

A cozy one-pot Chinese beef stew with potatoes, fork-tender beef chuck, ginger, star anise, and a rich soy-based gravy. Easy stovetop, slow cooker, or Instant Pot.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6
Course: Dinner
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1 1/2-inch cubes
  • 1 1/2 lbs Yukon Gold or red potatoes peeled and cut into 1 1/2-inch chunks
  • 1 large yellow onion cut into 1-inch pieces
  • 2 medium carrots cut into 1-inch pieces, optional
  • 4 scallions whites and greens separated
  • 4 garlic cloves smashed
  • 1 1/2 inch piece fresh ginger sliced
  • 2 star anise pods
  • 1 cinnamon stick about 3 inches
  • 2 bay leaves
  • 1 tsp Sichuan peppercorns optional
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine or dry sherry
  • 1 tbsp granulated sugar
  • 4 cups water or low-sodium beef broth
  • 2 tbsp neutral oil divided, plus more as needed
  • Salt and black pepper to taste
  • Cooked jasmine rice and sliced scallion greens for serving

Method
 

  1. Pat the beef dry and cut it into 1 1/2-inch cubes. Season lightly with salt and black pepper.
  2. Heat 1 tbsp oil in a heavy Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches for 6 to 8 minutes per batch. Transfer the browned beef to a plate.
  3. Lower the heat to medium. Add another 1 tbsp oil if needed. Add the onion, garlic, ginger, and scallion whites. Cook for 3 to 4 minutes until fragrant. Add the star anise, cinnamon stick, bay leaves, and Sichuan peppercorns if using. Stir for 30 seconds.
  4. Return the beef to the pot. Add the Shaoxing wine and scrape up the browned bits. Add the soy sauce, dark soy sauce, sugar, and water or broth. Bring to a gentle simmer.
  5. Cover, reduce the heat to low, and simmer for 1 hour 30 minutes, or until the beef is fork tender. Alternatively, braise in a 325°F oven for 1 hour 45 minutes.
  6. Add the potatoes and carrots if using. Cover and simmer for 25 to 30 minutes, until the potatoes are tender and the beef is very soft.
  7. If the sauce is thin, uncover and simmer for 10 to 15 minutes. If it is too thick, add a splash of hot water. Taste and adjust with salt, soy sauce, or a pinch of sugar.
  8. Remove the whole spices. Let the stew rest for 5 minutes.
  9. Serve hot with steamed jasmine rice and scatter with scallion greens.

Notes

  • Meat options: Beef chuck, beef shoulder, blade roast, brisket, or boneless short rib all work well.
  • Wine substitute: Dry sherry can replace Shaoxing wine.
  • Potato tip: If using russet potatoes, add them about 10 minutes later.
  • Gluten-free version: Use tamari, gluten-free dark soy sauce, gluten-free broth, and dry sherry.
  • Storage: Leftovers keep in the refrigerator for up to 3 days and in the freezer for up to 2 months.
  • Instant Pot method: Pressure cook on high 35 minutes, natural release 10 minutes, then add potatoes and pressure cook 5 to 7 minutes.
  • Slow cooker method: Cook on low 6 to 7 hours, adding potatoes during the last 1 1/2 to 2 hours.