Chinese-Style Braised Beef One-Pot

Nuvita Biscuits

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours


  • 3-4 tbsp olive oil
  • 6 garlic cloves , thinly sliced
  • good thumb-size piece fresh root ginger , peeled and shredded
  • 1 bunch spring onions , sliced
  • 1 red chilli , deseeded and thinly sliced
  • 1½kg braising beef , cut into large pieces (we used ox )
  • 2 tbsp plain flour , well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
  • 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
  • 500ml beef stock (we used Knorr )
  • 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.

Braising beef

When stewing, look for meat marbled with good streaks of fat and sinew throughout – these will break down during slow cooking and give you the most tender meat. If you can get it, ox cheek is fantastic value and rich in flavour – perfect for this dish.



Recipe Comments

  1. posted by floydian8717 on Mar 16, 2013

    Or to something I am making like beef stew with mushrooms and broccoli? or something like meat with mushrooms I like mushroom and want to add it to my dishes thanks?

  2. posted by easton j on Mar 18, 2013

    I went to the store and bought all the fixins for beef stew, and don’t you know I forgot to buy a seasoning packet, which I rely on. Does anyone know the spices/seasons they use? I have all the basics, and beef bouillon. Think I can duplicate it? Or come close?

  3. posted by norrin_shadowwolf on Mar 19, 2013

    But I do have flour, cornstarch and instant mashed potatoes. Recipe calls for 3# beef stew, celery, carrots, oniion, red potatoes, tomato juice, seasoning and 3 Tlbs dry tapioca. What can I use instead of the tapioca?
    Meant that I have cornstarch, flour and instant mashed potatoes in the pantry. I am using “real” red potatoes cut in 1/2.

  4. posted by Jesse on Mar 19, 2013

    i have 2 packs of beef stew chunks. Obviously, it’s purpose is to make a stew out of it. But i don’t have all the ingredients like potato’s, carrots, and etc.

    i want a creative way to prepare this meat.

    any ideas?

  5. posted by zaclo on Mar 21, 2013

    I made this recipe I found on a website. But when I tasted it, it was too hot and lemony. It had too much *something*, but I’m not sure what.

    Can anyone tell me what’s wrong with it, and what I should do to calm down the flavour? Thanks


    # slices of stale brown bread
    # 1 tsp ground coriander
    # 5 tbsp chopped fresh coriander
    # Seasoning
    # 4 beef tomatoes
    # 1 clove(s) garlic, crushed
    # 100 g (3 ½ oz) canned chick peas, drained
    # Juice of 1 lemon
    # 1 tbsp olive oil, plus extra for greasing
    # 1 red onion, finely chopped
    # 1 tsp cayenne pepper
    # 1 tsp ground cumin

    The onions are cooked in cumin, cayenne pepper and corriander powder, then added to a blended puree of the tomato insides with lemon + garlic. This is all mixed with bread crumbs, and fresh corriander, and then the mixture is scooped into the hollow tomato shells and cooked.

  6. posted by nmlpc on Mar 24, 2013

    I bought pie crust, chicken, beef, frozen veggies, chicken gravy, and beef gravy.

    What else do I need?

    What is your recipe?

    Please give me step by step instructions as well as oven temps too.


    I did buy stewing meat for the beef because I saw how it was cut down into little peices, I thought that it would be good for that.

    Thank you SO much for your answer to my question!

  7. posted by Melanie on Mar 25, 2013

    I am going to use 3 sweet potatoes slice them up and use 1 tbsp olive oil, then rub the potatoes on there using only one tbsp…. No seasoning whatsoever then I will bake them sound healthy? Is steamed sweet ptatoes good or baked better?

  8. posted by Mr SoLo DoLo on Mar 25, 2013

    I usually use olive oil and vinegar for salad dressing. I recently bought sesame oil for other recipes but I want to use it for salad. Do you have any salad dressing recipes?

  9. posted by Le Pwner on Mar 25, 2013

    I made some orange chicken by chopping up skinless and boneless chicken breasts and pan frying it in a tbsp of olive oil. Question is, is it still as unhealthy as frying it in something like a heavier oil?

  10. posted by wwwavid360gamercom on Mar 25, 2013

    Accidentally left a pound of beef sit out on the counter over night. Is it still good to eat?

  11. posted by Matt on Mar 25, 2013

    I read that drinking olive oil once a day is good for your health, well I tried it, it was so nasty I almost bought it back up.. Is there a way I can drink it that wont make me throw up?
    I only drank one table spoon and it was nasty

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