Chinese Beef and Potato Stew

Here’s a comforting, home-style recipe for Chinese Beef and Potato Stew (土豆炖牛肉)—rich, savory, and perfect with rice or noodles.

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🥩🥔 Chinese Beef and Potato Stew

Ingredients (serves 3–4)

Main

• 500 g (1 lb) beef chuck or brisket, cut into 1½-inch cubes

• 2–3 medium potatoes, peeled and chunked

• 2 tbsp cooking oil

Aromatics

• 3 slices ginger

• 3 cloves garlic, lightly crushed

• 2 scallions, cut into segments

Seasoning & Sauce

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce (for color)

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp sugar or rock sugar

• 1 tbsp oyster sauce (optional but recommended)

• 1 star anise

• 1 small cinnamon stick (or cassia)

• 1 bay leaf (optional)

Liquid

• Hot water or beef stock, enough to cover

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Instructions

1. Blanch the beef

   • Add beef to a pot of cold water, bring to a boil for 2–3 minutes.

   • Drain and rinse to remove impurities. Set aside.

2. Sauté aromatics

   • Heat oil in a heavy pot or Dutch oven over medium heat.

   • Add ginger, garlic, and scallions. Stir until fragrant.

3. Brown the beef

   • Add beef cubes and stir-fry until lightly browned.

4. Season

   • Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and oyster sauce.

   • Stir well to coat the beef evenly.

5. Add spices & simmer

   • Add star anise, cinnamon stick, and bay leaf.

   • Pour in hot water or stock until beef is just covered.

   • Bring to a boil, then lower heat and simmer 60–90 minutes, until beef is tender.

6. Add potatoes

   • Add potatoes and continue simmering 15–20 minutes, until potatoes are soft but not falling apart.

7. Reduce & adjust

   • Increase heat slightly to reduce sauce if needed.

   • Taste and adjust seasoning.

8. Serve

   • Remove whole spices.

   • Serve hot with steamed rice or hand-pulled noodles.

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🌟 Tips for Best Flavor

• Beef cut matters: Chuck or brisket gives the richest texture.

• Don’t add potatoes too early or they’ll dissolve.

• For a northern Chinese style, keep it lightly sweet and aromatic.

• For a spicier Sichuan twist, add dried chilies and a spoon of chili bean paste (doubanjiang).

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If you’d like, I can also give you:

• A pressure cooker / Instant Pot version

• A spicy restaurant-style adaptation

• Or a Hong Kong–style clear broth version