Manchu-style Beef Stew

Ingredients

In this adaptation, we have incorporated Manchu flavors and ingredients to transform the original Afghan Mastawa into a Manchu-style Beef Stew. The spices and seasonings have been adjusted to reflect the distinct taste profile of Manchu cuisine. Additionally, traditional Manchu ingredients have been introduced to enhance the overall flavor and authenticity of the dish. We alse have the original recipe for Mastawa, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 4 cups (950ml) beef broth 4 cups (950ml) 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): 15g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the carrots, potatoes, and bell pepper, and cook for a few minutes.
4. 4.
   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and five-spice powder.
5. 5.
   Pour the sauce mixture into the pot and stir well to coat the ingredients.
6. 6.
   Add the beef broth, season with salt and pepper, and bring the stew to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender.
8. 8.
   Serve the Manchu-style Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for best results. Trim any excess fat before cubing.
• Five-spice powder — If you can't find pre-made five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• Feel free to add other vegetables of your choice, such as mushrooms or snow peas, to customize the stew to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Manchu-style Beef Stew with steamed rice or noodles to soak up the flavorful broth. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant colors of the ingredients to shine through.