Haipai Beef Stew

Ingredients

In this adaptation, the traditional Belgian carbonnade is transformed into a Haipai-inspired beef stew by incorporating key ingredients and spices from Haipai cuisine. The addition of star anise, ginger, and Shaoxing wine infuses the stew with distinct Asian flavors. The use of soy sauce and dark brown sugar adds a touch of sweetness and depth to the dish, enhancing its overall taste profile. We alse have the original recipe for Carbonnade, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and sliced 1 thumb-sized piece of ginger, peeled and sliced
• 2 star anise 2 star anise
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons dark brown sugar 2 tablespoons dark brown sugar
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) Shaoxing wine 1 cup (240ml) Shaoxing wine
• 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): 20g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the sliced onions, minced garlic, ginger slices, and star anise. Sauté until the onions are translucent and fragrant.
3. 3.
   Return the beef to the pot and add the soy sauce, dark brown sugar, tomato paste, beef broth, and Shaoxing wine. Stir well to combine.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   Season with salt and pepper to taste. Remove the star anise before serving.
6. 6.
   Garnish with fresh cilantro and serve the Haipai Beef Stew hot with steamed rice or mantou.

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.
• Star anise — Use whole star anise for a more authentic flavor. Remove it before serving to avoid overpowering the dish.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the soy sauce, ginger, and garlic for 1-2 hours before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.

Serving advice

Serve the Haipai Beef Stew hot with steamed rice or mantou. The tender beef and flavorful sauce pair perfectly with the fluffy rice or soft mantou, allowing you to savor every delicious bite.

Presentation advice

Garnish the Haipai Beef Stew with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a plate, allowing the rich sauce to surround the beef cubes.