Chinese Braised Beef Stew by: Judy 76 Comments Jump to Recipe Posted:11/15/2021Updated:11/15/2021 This Chinese Braised Beef Stew is a famous yet very homey Cantonese dish, and now is the time of year to prepare it! The ingredients are simple, beef, daikon radish (also sometimes translated as “turnips” in English), ginger, scallion, star anise, cloves, bay leaves, and Shaoxing wine.All you need is a big pot and some time (about 3 hours).It is very much like making a Western beef stew, in that you throw the beef into a pot with liquid, cook it for a long time, then add vegetables and cook until they’re tender.

(So everything is at the right doneness at the same time!) Get this dish started in the afternoon, and go do some laundry, go back to work, or re-grout your bathroom (that’s what WE did when we first blogged this recipe).It’s a tasty dinner with a side of rice to soak up the sauce, and some stir-fried leafy greens.SHORT ON TIME? Try Sarah’s Instant Pot version of this recipe.

It takes about half the time! Instant Pot Braised Beef with Radish Note: This recipe was first published in October 2013.It was one of the very first recipes we ever published on the blog! (See how different our photos used to look??) We have since re-tested it, so here is the new and improved version, with new photos, clearer instructions, and metric measurements.If you’d like to see the old recipe, scroll down to the bottom of the p

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