Tianjin-style Beef Stew

Ingredients

While the original Bouilli from French cuisine is typically made with beef, vegetables, and herbs, Tianjin-style Beef Stew incorporates traditional Chinese spices and cooking techniques. The Tianjin version emphasizes slow cooking to develop rich flavors and tenderize the meat. Additionally, Tianjin cuisine often includes a variety of vegetables to add texture and freshness to the dish. We alse have the original recipe for Bouilli, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 3 dried red chilies 3 dried red chilies
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
• 2 cups (300g) baby bok choy, halved 2 cups (300g) baby bok choy, halved
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef chunks to the pot and brown them on all sides.
3. 3.
   Stir in the star anise, cinnamon stick, dried red chilies, Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, and brown sugar. Mix well to coat the beef.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the beef is tender.
5. 5.
   Add the carrots and potatoes to the pot and continue to simmer for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Stir in the baby bok choy and cook for another 5 minutes, until wilted.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Tianjin-style Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for a tender and flavorful stew.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Baby bok choy — Be careful not to overcook the bok choy to maintain its crispness.

Tips & Tricks

• For a spicier stew, increase the amount of dried red chilies.
• You can add other vegetables like mushrooms or daikon radish for additional flavor and texture.
• Serve the stew with steamed rice or crusty bread to soak up the delicious broth.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal later on.
• Adjust the seasoning according to your taste preferences.

Serving advice

Serve Tianjin-style Beef Stew in deep bowls, allowing the aromatic broth to take center stage. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

Garnish the stew with fresh cilantro leaves to add a pop of color. Serve it in traditional Chinese ceramic bowls to enhance the visual appeal.