I love Cantonese beef stew, so warming and perfect eaten with a bowl of hot rice and a spoonful of sambal oelek.
This recipe was adapted from my mom since her version is simple, yet it comes out delicious with tender meat and a sauce that’s flavourful and not too salty.
I cooked most of the ingredients in my Le Creuset dutch oven pot and then used my Instant Pot pressure cooker to shorten the overall cooking time and to help tenderize the meat. I also blanched the carrots, and browned the potatoes first. The recipe can be done on the stove top on low for 2 plus hours, or in a slow cooker. To save time, you can use the saute function on the Instant Pot to brown the potatoes and meat, and skip the blanching of the carrots.
Turnips cook quickly so it is best to add it closer to the end of the cooking process.
I am confident that you will love this!
- 2 pounds of beef flank, skin on-large cubes
- 1 turnip- large dice
- 3 carrots- large dice
- ⅛ cup of sliced ginger
- 3 star anise
- 4 cloves
- 5 small russet potatoes
- 5 cloves of garlic-minced
- 1 orange peel-soaked in water
- ½ cup of rice wine
- Sauce: ⅓ cup of soy sauce, ¾ jar of the 306 ml jar of Chu Hou paste, 2 tsp of sugar
- 2.5 cups of water (divided by 1.5 cups and 1 cup)
- Green onions for garnish
- Corn starch and water to make a slurry
- Soak the orange peel for at least 30 mins. Using a spoon, scrape all the white parts under the skin. This is important to not make the peel bitter.
- Cut the turnip, potatoes and carrots.
- Blanche the carrots in a pot of water.
- Blanche the meat in a pot of water. Drain, then pat dry the meat. Leave aside.
- Brown the potatoes.
- Brown the meat and saute the garlic and ginger. Add wine and cook for a few minutes.
- Add the meat, garlic and ginger to the pressure cooker.
- In a bowl, mix all ingredients in the sauce and add the sauce to the pressure cooker with 1.5 cups of water. Add the cloves, orange peel, and cloves.
- Make sure the knob is on seal, and set the pressure cooker to "manual". Set the time for 45 minutes.
- Once the timer is up at 45 minutes, turn the pressure cooker off immediately, switch the knob to vent for a quick release.
- Add the carrots, potatoes, and turnip to the pressure cooker. Add 1 cup of water. Press "stew" and manually set the time to 20 minutes.
- Once the timer is up at 20 minutes, turn the pressure cooker off, switch the knob to vent for a quick release.
- In a bowl, add corn starch and cold water to make a slurry. Press saute and add the slurry to the stew to thicken the sauce.
- Serve and garnish with green onions.
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