Chinese Beef Stew
Ingredients
- 2 Tbsp Avocado Oil separated
- 2 1/2 lbs Chuck Roast or Top Sirloin cut into large bite size pieces
- 1 Onion sliced
- 4 Cloves Garlic roughly chopped or sliced
- 1 Knob Ginger minced
- 4 Star Anise
- 1 Cinnamon Stick
- 4 Cloves
- 6 Dried Chillies
- 4 Bay Leaves
- 24 Oz Beef Broth
- 2 Tbsp Fish Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Carrots halved, cut into 3” pieces
- 2 Yukon Gold Potatoes peeled, cut into large pieces
- 12 Broccoli Florets
- 1 Fresno Chili thinly sliced
- 2 Spring Onions thinly sliced
- 2-3 Sprigs Cilantro leaves and young stems only
Instructions
- Preheat the oven to 325 degrees.
- In a large Dutch oven, heat 1 tablespoon of the oil until shimmering over medium-high heat. Brown the meat well on all sides in the hot oil. Remove from the oil and set aside.
- In the same pot, heat the remaining oil over medium heat and fry the onion in the oil until transparent and slightly browned. Add the garlic and ginger and cook for no more than one minute with the onions. Add the spices along with the chillies and bay leaves. Stir well and cook until fragrant. Add the meat back to the pot and stir well to incorporate the beef into the aromatic mixture.
- Add the beef broth, fish sauce, soy sauce, and oyster sauce to the pot and stir well into the broth. Cover and bring to a good simmer. Once simmering, stir well and put the covered pot into the preheated oven for 1 hour.
- Add the carrots and potatoes to the pot, stir well, and cook in the oven for another 30 minutes. Stir the mixture well. The sauce should be nicely reduced and absorbed into the potatoes. Add the broccoli florets with the crowns facing up in the pot. This will allow the the broccoli to steam in the heat during the last minutes of cooking time. Cover and put the pot back in the oven for 15-20 minutes.
- Serve the stew over steamed rice noodles and top with the Fresno chilies, spring onion, and the cilantro sprigs.
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