BRAISED BEEF STEW RECIPES

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CHINESE-STYLE BRAISED BEEF ONE-POT RECIPE | BBC GOOD FOOD



Chinese-style braised beef one-pot recipe | BBC Good Food image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 14

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

  • Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  • Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  • Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  • Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 54 grams protein, SodiumContent 2.39 milligram of sodium

INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE



Instant Pot Braised Beef (Pressure Cooker) - Skinnytaste image

Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.

Provided by Gina

Categories     Dinner    Lunch

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

1 3-pound chuck roast (cut into 4 pieces)
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
Olive oil cooking spray
1 cup finely chopped onion
5 garlic cloves (finely chopped)
2 teaspoons dried oregano
1 teaspoons ground cumin
2 bay leaves
14- ounce can diced tomatoes (drained, (discard liquid or reserve for another use))
3 chipotle peppers in adobo (from 1 can) (finely chopped, plus 1 tablespoon adobo sauce)
1 cup beef broth
1 cinnamon stick

Steps:

  • Season the beef pieces with the salt and pepper.
  • Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
  • Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
  • Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
  • Turn off heat and add the remaining ingredients.
  • Return the beef and any accumulated juices back to the pot.
  • Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
  • Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
  • Open the lid and remove the meat to a large shallow dish. Set aside.
  • Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
  • Return the strained liquid to the pot. (Discard the solids.)
  • Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
  • While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
  • Serve moistened with sauce.

Nutrition Facts : ServingSize 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories 255 kcal, CarbohydrateContent 5.5 g, ProteinContent 36 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 126 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 2 g

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