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Taiwanese Beef and Tomato Stew
A hearty and comforting Taiwanese stew featuring tender chunks of beef slow-simmered with tomatoes, onions, and aromatic spices. This dish is a classic example of homestyle Taiwanese cooking, often enjoyed with rice or noodles.
๐ง ์ฌ๋ฃ
- 2 lbs Beef shank or chuck(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(thinly sliced)
- 3 large Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1/2 cup Soy sauce
- 1/4 cup Shaoxing wine
- 3 cups Beef broth
- 2 whole Star anise
- 1 dried Bay leaf
- 1 tsp Sugar
- to taste Salt
- to taste Black pepper
- 2 medium Carrots(peeled and cut into chunks)
- 1 cup Daikon radish(peeled and cut into chunks)
- for garnish Scallions
- for garnish Cilantro
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the beef cubes dry with paper towels and season with salt and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Drying the beef helps it brown better. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove beef and set aside.
- 3
Add chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.
- 4
Add minced garlic and sliced ginger, and cook until fragrant, about 1 minute.
- 5
Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes until tomatoes begin to break down.
- 6
Pour in the soy sauce, Shaoxing wine, and beef broth. Add the star anise, bay leaf, and sugar. Bring the mixture to a simmer.
๐ก ์ ๋ฌธ๊ฐ ํ: Scrape up any browned bits from the bottom of the pot. - 7
Return the browned beef to the pot. Add the carrots and daikon radish. Bring back to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the beef is tender.
๐ก ์ ๋ฌธ๊ฐ ํ: The longer it simmers, the more tender the beef will be. - 8
Remove the star anise and bay leaf. Taste and adjust seasoning with salt and pepper if needed.
๐ก ์ ๋ฌธ๊ฐ ํ: Allowing the stew to rest for 10-15 minutes before serving can help flavors meld. - 9
Serve hot, garnished with chopped scallions and cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ: Excellent served over steamed rice or with noodles.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, you can marinate the beef overnight in soy sauce, Shaoxing wine, and a pinch of sugar.
- โIf the stew is too thin, you can thicken it by making a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stirring it in during the last 5 minutes of cooking.
- โThis stew tastes even better the next day.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like potatoes or mushrooms.
- For a spicier kick, add a dried chili pepper or a pinch of chili flakes.