In this comforting beef stew, beef is slow cooked with Chinese 5 spice, cinnamon and star anise until meltingly tender. Serve with rice and your favourite Asian greens or broccoli for a family friendly dinner packed with flavour.
One pots and dishes that can be put in the oven or slow cooker and left to cook are my type of dishes and great for low energy days. Like my beef and butternut stew, this beef stew simmers gently in the oven for a few hours until the beef falls apart; and the cinnamon, Chinese 5 spice and star anise add a sweet and rich Asian flavour, reminiscent of hoisin sauce (which my husband loves in these Asian crispy lamb wraps!).
If you love these types of flavours but don’t have a few hours for it to cook – try these 20 minute Asian beef bowls!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Beef – use a cut of beef that needs long cooking, such as chuck or blade steak, beef shin or ox cheek.
- Spices – Star anise, cinnamon, Chinese 5 spice and white pepper give this beef stew its Asian twist along with soy sauce, ginger and rice wine vinegar.
- Stock – I like to use chicken stock, but you can use beef stock for an even richer sauce.
- Brown sugar – soft brown sugar helps balance out the rice wine vinegar.
How to make this Asian beef stew from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Flour the beef and saute until golden – this not only adds rich flavour, but the flour helps to thicken the Asian spiced gravy.
- Cook the onion and spices – frying the whole spices helps release their full flavour.
- Add the rest of the ingredients – bring to a boil and then cover with the lid.
- Place in the preheated oven and cook until the beef is tender – it is cooked when the beef falls apart when cut with a spoon, or you can easily shred it with 2 forks.
FAQ
Is this stew spicy?
This stew has a slight chilli heat – if you want to keep it mild, either add half the chilli, or leave out altogether, serving the stew with some pickled chillies for those who like spice!
Can I add other vegetables?
Carrots, mushrooms or turnips would all be delicious additions to this stew.
Serving Ideas
- Steamed or boiled rice, or cauliflower rice for a low carb option. I also serve it over noodles when am in a hurry.
- For the veggies, broccoli or broccolini and Asian greens such a bok choy go really well. To steam bok choy: cut larger heads in half and steam for 5-6 minutes, until tender. Test with the tip of a sharp knife.
Why not try…
You may also like these other family friendly beef recipes:
One Pot Asian Style Beef Casserole
Author: Robyn
Beef is slow cooked with spices until meltingly tender in this simple beef stew recipe which is rich, flavour-packed, and the perfect comfort food!
Equipment
- 1 Dutch oven or heavy based pan with lid
Ingredients
- 1 kg braising beef cut into chunks
- 2 tablespoons plain flour
- 2½ tablespoons olive oil divided
- 1 onion diced
- 3 cloves garlic minced
- 4 cm fresh ginger grated
- 1 green or red chilli halved lengthways
- 2 star anise
- 1 stick cinnamon
- 1 teaspoon Chinese five-spice powder
- 2 bay leaves
- 1 tablespoon soft brown sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons light soy sauce
- 500 ml chicken stock or beef stock
- ¼ teaspoon ground white pepper
To serve
- cooked rice
- steamed bok choi
- fresh coriander
- extra chilli
Instructions
- Preheat the oven to 150℃ fan / 170℃/ 340℉
- Sprinkle with beef with the flour and toss to combine.
- Heat 1½ tablespoon of the oil in a large Dutch oven or heavy based pan and fry the beef until browned (you might have to do this in 2 batches.) This should take 5-10 minutes.
- Remove to a plate and set aside.
- In the same pan add the other 1 tablespoon of oil and cook the onion over a medium heat for 4-5 minutes. If there are bits sticking to the bottom of the pan and starting to burn, carefully add a splash of water and cover with the lid, then scrape with a spoon.
- Add the garlic and ginger, chilli, cinnamon stick, star anise and cook for a minute until fragrant.
- Stir in the Chinese five spice then add the bay leaves, brown sugar, rice wine vinegar, soy sauce, stock, and white pepper.
- Bring to a boil, cover with the lid and place in the oven for 3-3 ½ hours, until the beef is tender and the sauce has thickened.
- Serve with rice and bok choy or broccoli.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
MAKE AHEAD / STORAGE
-
- Fridge: Store in the fridge, covered, for up to 3 days.
-
- Freezer: Freeze for up to 3 months. Defrost in the fridge overnight.
- Beef – use a cut of beef that needs long cooking, such as chuck or blade steak, beef shin or ox cheek.
- Spices – Star anise, cinnamon, Chinese 5 spice and white pepper give this beef stew its Asian twist along with soy sauce, ginger and rice wine vinegar.
- Stock – I like to use chicken stock, but you use beef stock for an even richer sauce.
- Brown sugar – soft brown sugar helps balance out the rice wine vinegar.
Nutrition
Calories: 719kcalCarbohydrates: 17gProtein: 52gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 174mgSodium: 892mgPotassium: 1093mgFiber: 2gSugar: 7gVitamin A: 52IUVitamin C: 5mgCalcium: 74mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 kg braising beef cut into chunks
- 2 tablespoons plain flour
- 2½ tablespoons olive oil divided
- 1 onion diced
- 3 cloves garlic minced
- 4 cm fresh ginger grated
- 1 green or red chilli halved lengthways
- 2 star anise
- 1 stick cinnamon
- 1 teaspoon Chinese five-spice powder
- 2 bay leaves
- 1 tablespoon soft brown sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons light soy sauce
- 2 c chicken stock or beef stock
- ¼ teaspoon ground white pepper
To serve
- cooked rice
- steamed bok choi
- fresh coriander
- extra chilli
Instructions
- Preheat the oven to 150℃ fan / 170℃/ 340℉
- Sprinkle with beef with the flour and toss to combine.
- Heat 1½ tablespoon of the oil in a large Dutch oven or heavy based pan and fry the beef until browned (you might have to do this in 2 batches.) This should take 5-10 minutes.
- Remove to a plate and set aside.
- In the same pan add the other 1 tablespoon of oil and cook the onion over a medium heat for 4-5 minutes. If there are bits sticking to the bottom of the pan and starting to burn, carefully add a splash of water and cover with the lid, then scrape with a spoon.
- Add the garlic and ginger, chilli, cinnamon stick, star anise and cook for a minute until fragrant.
- Stir in the Chinese five spice then add the bay leaves, brown sugar, rice wine vinegar, soy sauce, stock, and white pepper.
- Bring to a boil, cover with the lid and place in the oven for 3-3 ½ hours, until the beef is tender and the sauce has thickened.
- Serve with rice and bok choy or broccoli.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
MAKE AHEAD / STORAGE
-
- Fridge: Store in the fridge, covered, for up to 3 days.
-
- Freezer: Freeze for up to 3 months. Defrost in the fridge overnight.
- Beef – use a cut of beef that needs long cooking, such as chuck or blade steak, beef shin or ox cheek.
- Spices – Star anise, cinnamon, Chinese 5 spice and white pepper give this beef stew its Asian twist along with soy sauce, ginger and rice wine vinegar.
- Stock – I like to use chicken stock, but you use beef stock for an even richer sauce.
- Brown sugar – soft brown sugar helps balance out the rice wine vinegar.
Nutrition
Calories: 719kcalCarbohydrates: 17gProtein: 52gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 174mgSodium: 892mgPotassium: 1093mgFiber: 2gSugar: 7gVitamin A: 52IUVitamin C: 5mgCalcium: 74mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 pounds braising beef cut into chunks
- 2 tablespoons plain flour
- 2½ tablespoons olive oil divided
- 1 onion diced
- 3 cloves garlic minced
- 1½ inches fresh ginger grated
- 1 green or red chilli halved lengthways
- 2 star anise
- 1 stick cinnamon
- 1 teaspoon Chinese five-spice powder
- 2 bay leaves
- 1 tablespoon soft brown sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons light soy sauce
- ¼ teaspoon ground white pepper
- 2¼ c chicken stock or beef stock
To serve
- cooked rice
- steamed bok choi
- fresh cilantro
- extra chilli
Instructions
- Preheat the oven to 150℃ fan / 170℃/ 340℉
- Sprinkle with beef with the flour and toss to combine.
- Heat 1½ tablespoon of the oil in a large Dutch oven or heavy based pan and fry the beef until browned (you might have to do this in 2 batches.) This should take 5-10 minutes.
- Remove to a plate and set aside.
- In the same pan add the other 1 tablespoon of oil and cook the onion over a medium heat for 4-5 minutes. If there are bits sticking to the bottom of the pan and starting to burn, carefully add a splash of water and cover with the lid, then scrape with a spoon.
- Add the garlic and ginger, chilli, cinnamon stick, star anise and cook for a minute until fragrant.
- Stir in the Chinese five spice then add the bay leaves, brown sugar, rice wine vinegar, soy sauce, stock, and white pepper.
- Bring to a boil, cover with the lid and place in the oven for 3-3 ½ hours, until the beef is tender and the sauce has thickened.
- Serve with rice and bok choy or broccoli.
- Store any leftovers in the fridge, covered, for up to 3 days.
Notes
MAKE AHEAD / STORAGE
-
- Fridge: Store in the fridge, covered, for up to 3 days.
-
- Freezer: Freeze for up to 3 months. Defrost in the fridge overnight.
- Beef – use a cut of beef that needs long cooking, such as chuck or blade steak, beef shin or ox cheek.
- Spices – Star anise, cinnamon, Chinese 5 spice and white pepper give this beef stew its Asian twist along with soy sauce, ginger and rice wine vinegar.
- Stock – I like to use chicken stock, but you use beef stock for an even richer sauce.
- Brown sugar – soft brown sugar helps balance out the rice wine vinegar.
Nutrition
Calories: 719kcalCarbohydrates: 17gProtein: 52gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 174mgSodium: 892mgPotassium: 1093mgFiber: 2gSugar: 7gVitamin A: 52IUVitamin C: 5mgCalcium: 74mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!