Chinese Beef Stew with Potatoes, Made Tender and Rich

Chinese beef stew with potatoes is a home-style braise of chuck, potatoes, ginger, garlic, soy sauce, and Shaoxing wine, served hot with plenty of savory broth. Versions vary from household to household; this one keeps the seasoning simple and lets a long, gentle simmer make the beef tender and the potatoes silky.

Ingredients

2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg)
1½ lb Yukon Gold or other waxy potatoes, peeled if desired and cut into 1½-inch (4 cm) chunks (680 g)
2 tablespoons neutral oil, such as canola or peanut oil (30 ml)
2 inches fresh ginger, sliced into coins (about 50 g)
5 garlic cloves, lightly crushed (about 15 g)
3 scallions, cut into 2-inch (5 cm) lengths, plus 1 extra scallion for garnish (about 60 g total)
⅓ cup regular soy sauce (80 ml)
1 tablespoon dark soy sauce (15 ml)
¼ cup Shaoxing cooking wine (60 ml)
3 cups unsalted beef stock or water (710 ml)
1 teaspoon granulated sugar (4 g)
1 whole star anise pod
¼ teaspoon ground white pepper (about 0.5 g)
½ teaspoon fine salt, plus more to taste (about 3 g)

Instructions

Prepare the ingredients, 25 minutes. Pat the beef dry with paper towels and trim away large, hard pieces of surface fat, leaving a little marbling. Cut it into even cubes so they cook at a similar rate. Cut the potatoes into chunks about the same size, slice the ginger, crush the garlic, and cut the scallions. Keep the potatoes in a bowl of cold water if you cut them well ahead; drain and dry them before adding them to the stew.
Brown the beef, about 12 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two or three batches, add the beef in a single layer and brown it on several sides, turning as needed. Give each batch room: crowded meat releases moisture and steams instead of browning. Transfer browned pieces to a plate. The browned bits on the pot are useful flavor, so do not scrape them out.
Build the braising liquid, about 3 minutes. Reduce the heat to medium. Add the ginger, garlic, and scallions and stir for about 30 seconds, just until fragrant. Pour in the Shaoxing wine and scrape the bottom of the pot with a wooden spoon. Add both soy sauces, stock or water, sugar, star anise, white pepper, and salt. Return the beef and any juices on the plate to the pot. The liquid should come roughly halfway to two-thirds up the beef; add a little water if needed.
Braise the beef, 1 hour 30 minutes. Bring the liquid just to a boil, then lower the heat until it maintains a gentle simmer. Cover the pot, leaving the lid slightly ajar if the liquid is bubbling too vigorously. Simmer for 90 minutes, turning the beef once or twice. Check that the liquid is barely bubbling rather than boiling hard; a rapid boil can make beef fibers tighten and can break the pieces apart. Add a splash of water if the pot looks dry.
Add the potatoes and finish, 25 minutes. Stir in the drained potatoes, cover the pot, and simmer gently for about 25 minutes, until a knife slips easily into both the potatoes and the beef. Check a large beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise will cook the chunks well beyond that minimum as they become tender. Remove the star anise, taste the broth, and adjust with salt or a splash of water if it is too strong. Scatter sliced scallion over the top and serve hot.

Tips

Choose a braising cut. Chuck is a dependable choice because its connective tissue softens during a long simmer. Beef shin or brisket can also work, but the time needed for tenderness may differ depending on the size and shape of the pieces. Lean steak is less suitable: it can become dry before it turns spoon-tender.
Keep the simmer calm. A few gentle bubbles around the edge are enough. If the stew boils vigorously, lower the heat. Check the pot during the braise, especially if your lid fits loosely, and add hot water in small splashes if the liquid level drops too far.
Season at the end, too. Soy sauces vary in saltiness, and the broth concentrates as it cooks. Start with the listed salt, then taste after the potatoes are tender. If the broth is salty, dilute it with a little hot water; if it tastes flat, add salt a pinch at a time.
Use the right potato and cut size. Yukon Gold potatoes hold their shape while becoming creamy inside. Russets work if you like a thicker, softer stew, but cut them into larger chunks and check early because they can crumble. Similar-sized pieces are more important than perfect cubes.

Serving Suggestions

Serve the stew in deep bowls with steamed jasmine rice, short-grain rice, or plain noodles to catch the soy-rich broth. Spoon the beef and potatoes over the starch, then ladle broth around them rather than drowning the whole serving. A side of simply cooked greens—such as bok choy, gai lan, or spinach—adds a fresh contrast. For a brighter finish, offer a small dish of sliced scallions, cilantro, or mild pickled vegetables at the table.

If you are serving a group, keep the pot covered over very low heat while people get settled, but do not leave it unattended or let it simmer hard. You can also serve the stew family-style with rice in a separate bowl. The broth is flavorful enough to season plain rice, so additional sauces are usually unnecessary.

Variations

Shaoxing wine substitute: Shaoxing is a Chinese rice wine that adds a mellow, rounded aroma. If it is difficult to find, use an equal amount of dry sherry; the flavor will be slightly less distinctive but still balanced. For an alcohol-free version, replace it with stock or water and add 1 teaspoon (5 ml) rice vinegar for a little brightness. Avoid sweet cooking wine unless you reduce the sugar.

More vegetables: Add 2 medium carrots, cut into thick pieces (about 250 g), when you add the potatoes. For greens, stir in a handful of spinach during the final minute, or serve separately so the broth stays clear. If adding mushrooms, brown them after the beef and before the aromatics for a deeper, earthier flavor.

A warmer, spicier stew: Add 1–2 teaspoons (5–10 g) chili bean paste with the ginger and garlic, or add a dried red chili to the braising liquid. Chili bean paste is salty and savory, so reduce the added salt and taste before serving. For a lighter star-anise note, use half a pod or omit it; the stew will still be fragrant from the ginger, garlic, and scallions.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. The potatoes may absorb some broth as they sit, and the flavor often becomes more rounded by the next day. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months. Potatoes can soften or become slightly grainy after freezing, but the stew remains usable; freeze portions with plenty of broth to help protect the texture.

Thaw frozen portions overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring gently and adding a splash of water or stock if the broth has thickened. Heat leftovers until they reach 165°F (74°C), checking the center with a food thermometer. In a microwave, cover the bowl loosely, stir partway through, and continue heating until the food is steaming throughout and reaches the same temperature. Reheat only the portion you plan to eat.

Frequently Asked Questions

Can I make Chinese beef stew with potatoes in a slow cooker?

Yes. Brown the beef in a skillet first for better flavor, then transfer it with the braising ingredients to the slow cooker. Cook on low until the beef is nearly tender, usually about 7–8 hours depending on the appliance and cut. Add the potatoes for the final 2–3 hours so they do not become overly soft. Check the texture rather than relying on the clock alone.

Why is my beef still tough after the stated cooking time?

Beef chuck can vary, and tough pieces usually need more time rather than a higher cooking temperature. Keep the stew at a gentle simmer and continue cooking in 15-minute increments until a fork enters the beef easily. Make sure there is enough liquid to prevent scorching, and keep the lid on between checks to retain heat.

Can I prepare the stew a day ahead?

Yes. Cool it promptly, refrigerate it within 2 hours, and reheat it the next day to 165°F (74°C). If you want the potatoes to hold their shape especially well, cook the beef in its braising liquid ahead, refrigerate it, and add freshly cut potatoes while reheating. Allow extra time for the cold stew to come back to a simmer.

Do I need to peel the potatoes?

No. Thin-skinned potatoes such as Yukon Gold can be scrubbed and left unpeeled. Peeling gives the broth a smoother appearance and avoids loose bits of skin, while leaving the peel on saves time and adds a more rustic look. Either way, cut the potatoes into even chunks and rinse them if they are very starchy.

What can I use instead of beef stock?

Water works well because the beef, soy sauces, ginger, garlic, and aromatics create a savory broth during braising. Unsalted chicken stock is another option, though it gives the finished stew a slightly lighter flavor. If using salted stock, reduce the added salt and taste the liquid again near the end before adjusting it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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