Liaoning-style Beef Stew with Spices

Ingredients

In this adaptation, we infuse the original Algerian Kamounia with the distinct flavors of Liaoning cuisine. The addition of star anise, Sichuan peppercorns, and soy sauce gives the dish a unique twist, enhancing its flavor profile with a touch of spiciness and sweetness. The cooking technique remains similar, with slow simmering to achieve tender beef, but the spices and ingredients used are tailored to the Liaoning culinary tradition. We alse have the original recipe for Kamounia, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 star anise 1 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the beef chunks to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, paprika, star anise, and Sichuan peppercorns. Cook for a minute to release the flavors.
5. 5.
   Pour in the soy sauce and beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
7. 7.
   Remove the star anise from the stew before serving.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cooking.
• Star anise — Use whole star anise for a more authentic flavor. Remove it from the stew before serving to avoid overpowering the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering stew until thickened.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Liaoning-style Beef Stew with Spices piping hot in individual bowls. Accompany it with steamed rice or noodles to soak up the flavorful broth. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Liaoning-style Beef Stew with Spices in a rustic ceramic bowl, allowing the rich colors of the stew to shine through. Place a sprig of fresh cilantro on top for an elegant touch. Serve with a side of steamed rice or noodles on a separate plate.