Chinese-style Spicy Beef Stew

Ingredients

This Chinese-style Spicy Beef Stew differs from the original Bosnian Bakalca in terms of flavor profile and spices used. While the Bakalca is traditionally a milder stew with a blend of herbs and spices like paprika, black pepper, and bay leaves, the Chinese adaptation takes on a bolder and spicier profile. The Chinese version incorporates Sichuan peppercorns, star anise, and dried chili peppers to create a fiery and aromatic flavor. Additionally, the Chinese-style stew uses ingredients commonly found in Chinese religious cuisines, such as soy sauce and ginger, to enhance the overall taste and authenticity. We alse have the original recipe for Bakalca, so you can check it out.

• 1.5 kg (3.3 lbs) beef, cut into cubes 1.5 kg (3.3 lbs) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 star anise 2 star anise
• 4 dried chili peppers 4 dried chili peppers
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup beef broth 1 cup beef broth
• 2 cups water 2 cups water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the minced garlic, chopped onion, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the Sichuan peppercorns, star anise, and dried chili peppers.
5. 5.
   Pour in the soy sauce, rice vinegar, and brown sugar. Mix well to coat the beef.
6. 6.
   Add the beef broth and water to the pot. Bring to a boil, then reduce the heat to low and cover.
7. 7.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Chinese-style Spicy Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before using to enhance their aroma and flavor.
• Star anise — Use whole star anise instead of ground for a more intense and authentic taste.
• Dried chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a drizzle of chili oil before serving.
• Serve the stew with steamed rice or noodles to soak up the flavorful broth.
• Make a larger batch of the stew and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different cuts of beef, such as chuck or brisket, for varying textures and flavors.
• Adjust the amount of soy sauce and salt according to your taste preference.

Serving advice

Serve the Chinese-style Spicy Beef Stew in deep bowls, allowing the vibrant red broth to take center stage. Garnish with fresh cilantro for a pop of color and a hint of freshness. Accompany the stew with steamed rice or noodles to create a complete and satisfying meal.

Presentation advice

To enhance the presentation of the Chinese-style Spicy Beef Stew, arrange the beef cubes and garnish in an aesthetically pleasing manner. Drizzle a swirl of soy sauce on top of the stew for an added touch of elegance. Serve the stew in traditional Chinese ceramic bowls to showcase its cultural roots.