Chinese Braised Beef Stew With Daikon Recipe

A classic comfort dish that combines tender beef chunks and large daikon pieces cooked in a savory broth infused with aromatic spices.

5 from 1 vote

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Prep Time: 5

Cook Time: 2 15

Total Time: 2 20

Servings:

Calories: 229kcal

2.5 pounds beef tendon I use London broil. You can also use beef chuck roast or rough flank, cut into 2-inch cubes
2 pounds daikon about 2 small-medium size daikon, peeled and cut into chunks
2 tablespoons of cooking oil
6 slices fresh ginger
4 stalks green onions chopped
4 cloves garlic minced
½ cup Shaoxing wine
2 bay leaves
2 star anise
2 dried red chili pepper
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
2 teaspoons peanut butter optional
4 cups hot water
1 tablespoon rock sugar
salt and pepper to taste

Gathering all the ingredients. Cut the beef into 2-inch cubes, peel the Daikon, and cut it into small chunks.
Bring water to a boil and blanch the beef for 5 min. Discard the foam and set the meat aside.
Heat the vegetable oil over medium-high heat in a large pot or Dutch oven. Add the garlic, ginger, green onions, dried red chili pepper, star anise, bay leaves, and cinnamon stick and stir fry until fragrant. Fold the beef in and cook until browned on all sides, about 5 minutes.
Add the soy sauce, dark soy sauce, Shaoxing wine, and sugar to the pot, stirring to combine, and continue to stir fry for about 7 minutes.
Add water or beef broth to the pot, stirring to combine. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 hour and 30 minutes.
Add the daikon to the pot and continue to simmer for another 30 minutes until the daikon is cooked and softened.
Salt and black pepper to taste. Serve hot over steamed white rice or noodle soup. Garnished with chopped green onions, enjoy!

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