Cantonese-style Beef Stew

Ingredients

This Cantonese-style Beef Stew differs from the original Mexican Menudo in several ways. While Menudo typically uses tripe and hominy, this adaptation replaces them with tender beef and a variety of Cantonese vegetables. The spices are also adjusted to incorporate Cantonese flavors, such as star anise and ginger. Additionally, the cooking technique is modified to create a thicker and heartier stew, perfect for Cantonese cuisine. We alse have the original recipe for Menudo, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 1 daikon radish, peeled and sliced 1 daikon radish, peeled and sliced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions for garnish Chopped green onions for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until fragrant.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides.
3. 3.
   Pour in the beef broth, soy sauce, oyster sauce, and hoisin sauce. Stir well to combine.
4. 4.
   Add the daikon radish, carrots, mushrooms, star anise, cinnamon stick, and ginger slices to the pot.
5. 5.
   Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the star anise, cinnamon stick, and ginger slices from the stew before serving.
8. 8.
   Ladle the Cantonese-style Beef Stew into bowls, garnish with chopped green onions, and serve with steamed rice or noodles.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts like chuck or brisket and ensure they are properly cubed.
• Daikon radish — Cut the radish into thin slices to ensure it cooks evenly and absorbs the flavors of the stew.
• Star anise — Use whole star anise for a more authentic flavor. Remove it before serving to avoid overpowering the dish.

Tips & Tricks

• For a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 15 minutes of cooking.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.
• To enhance the flavors, marinate the beef in soy sauce and ginger for 30 minutes before cooking.
• Feel free to add other Cantonese vegetables like bok choy or snow peas for added freshness and texture.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Cantonese-style Beef Stew piping hot in individual bowls. Accompany it with steamed rice or noodles to soak up the flavorful broth. Garnish with chopped green onions for a pop of freshness and color.

Presentation advice

Present the Cantonese-style Beef Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through the rich, dark broth. Place a few slices of daikon radish and carrot on top for an appealing visual contrast. Serve with a side of steamed rice or noodles.