Chinese Beef Stew with Radish: A Rich, Tender Braise

Chinese beef stew with radish is a soy-braised dish of tender beef and daikon, the mild, juicy white radish also called Chinese radish. Ginger, garlic and warming spices flavor the broth, which is served with rice or noodles; recipes vary across Chinese regions and households, and this version is designed for a gentle stovetop braise.

Ingredients

2 1/2 lb beef chuck, cut into 1 1/2-inch cubes (1.13 kg)
1 1/2 lb daikon radish, peeled and cut into 1 1/2-inch chunks (680 g)
1 tbsp neutral cooking oil (15 ml)
1 medium yellow onion, cut into wedges (about 150 g)
5 garlic cloves, lightly crushed (about 25 g)
2 tbsp peeled, sliced fresh ginger (about 20 g)
1/4 cup Shaoxing wine (60 ml); use dry sherry or extra beef broth if unavailable
1/3 cup regular soy sauce (80 ml)
1 tbsp dark soy sauce (15 ml), optional but useful for deeper color
4 cups unsalted beef broth (950 ml)
1 tbsp packed brown sugar (12 g)
2 whole star anise pods (about 2 g)
1 cinnamon stick, about 3 inches long (7.5 cm; about 3 g)
1 bay leaf (about 0.2 g)
1/2 tsp freshly ground black pepper (1 g)
1/2 tsp fine salt, plus more to taste (3 g)
2 scallions, thinly sliced for serving (about 30 g)
1/4 cup chopped cilantro for serving (about 10 g), optional

Instructions

Prepare the ingredients. Allow about 25 minutes to cut the beef and daikon, slice the onion and ginger, crush the garlic, and measure the remaining ingredients. Pat the beef dry with paper towels so it browns instead of steaming. Keep the pieces fairly uniform; similar-sized chunks cook at a similar rate. There is no need to rinse the beef.
Brown the beef, about 15 minutes. Heat the oil in a heavy 5- to 6-quart Dutch oven or other lidded pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the pieces on two or three sides, turning as needed, then transfer them to a plate. Repeat with the remaining beef. Work in batches rather than piling the meat in the pot; crowding traps moisture and makes browning difficult.
Soften the aromatics, about 3 minutes. Reduce the heat to medium. Add the onion, garlic and ginger to the pot, stirring and scraping up the browned bits. Cook until fragrant and the onion begins to soften, but do not let the garlic burn. Those browned bits add depth to the broth, so keep them in the pot.
Build the braising liquid, about 7 minutes. Pour in the Shaoxing wine and scrape the bottom of the pot to loosen any remaining browned pieces. Add the soy sauces, broth, brown sugar, star anise, cinnamon, bay leaf, pepper and salt. Return the beef and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, which should take about 5 minutes after deglazing. The broth should come partway up the beef; it does not need to cover every piece.
Braise the beef, about 1 hour 35 minutes. Cover the pot, reduce the heat to low and maintain a quiet simmer. A hard boil can make beef fibers tighten and can break the surface of the daikon later, so lower the heat if the liquid bubbles vigorously. Check after about an hour: the beef should be beginning to soften, and there should still be enough liquid in the pot. Add a splash of broth or water if the level has fallen unusually low.
Add the daikon and continue cooking, about 35 minutes. Stir in the daikon, re-cover and simmer gently until a knife slides into both the radish and beef with little resistance. The exact finish depends on the size and shape of the pieces; start checking after 30 minutes. For food safety, check a large beef piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This longer braise should go beyond that minimum, while the extra cooking makes chuck tender.
Adjust and serve, about 5 minutes. Remove the star anise, cinnamon stick and bay leaf. Taste the broth and adjust with a little salt if needed; if you want a more concentrated sauce, simmer uncovered for 2 minutes. Turn off the heat and let the covered stew stand for 3 minutes before serving. Spoon the beef, daikon and broth into bowls, then scatter over scallions and cilantro if using.

Tips

Choose a braising cut. Chuck is a dependable choice because its connective tissue softens during a long, moist cook. Beef brisket also works, though it may need extra time and can be sliced across the grain instead of served in cubes. Very lean steak is more likely to turn dry or firm in this cooking method.
Keep the simmer gentle. A few small bubbles are enough. If the pot boils rapidly, the beef can become tough before its connective tissue has time to soften, and daikon chunks may lose their shape. Check the heat occasionally, especially on a gas burner or a heavy pot that holds heat.
Make the flavor work with what you have. Shaoxing wine adds a mellow, slightly nutty aroma; dry sherry is a practical substitute, while extra broth keeps the dish alcohol-free but makes the flavor a little less complex. Dark soy sauce deepens the color more than it adds saltiness, so it can be omitted without changing the cooking method.
Season near the end. Broth and soy sauce brands vary in saltiness, and the liquid concentrates slightly as it simmers. Taste after the daikon is tender and adjust then. If the stew tastes too salty, add a little hot water or unsalted broth rather than extra sugar, which can make the balance overly sweet.

Serving Suggestions

Serve the stew hot in shallow bowls with steamed jasmine rice or plain long-grain rice to catch the savory broth. A bowl of wheat noodles is another good option: cook the noodles separately, drain them well and ladle the beef, daikon and broth over each portion just before eating. Keeping noodles separate prevents them from absorbing too much liquid while the stew sits.

For a fuller table, add a simple green vegetable such as stir-fried bok choy, blanched Chinese broccoli or quickly cooked cabbage. Their fresh, mild flavor complements the deeply seasoned beef without competing with the ginger and star anise. Put extra scallions or cilantro on the table so people can garnish their own bowls. If the broth seems rich, offer a small dish of lightly dressed cucumber or another crisp vegetable alongside it.

Variations

Use another Chinese radish. Daikon is the common choice here, but a large white winter radish can be used in the same quantity if it is firm and mild. Peel it and cut it into similar chunks. Small red radishes are not a close substitute: they cook much faster and have a sharper flavor, so they are not ideal for this long braise.

Adjust the aromatics. For a less pronounced spice profile, use one star anise pod or leave out the cinnamon. For a more fragrant broth, add a strip of dried mandarin peel or a few slices of dried shiitake, if available. These additions bring their own aroma and may deepen the savory character; use them moderately so the beef and radish remain central.

Make it with beef tendon. Some versions include tendon for its soft, gelatinous texture. Tendon generally needs longer cooking than chuck, so it is best cooked separately or started well before the beef and daikon. Add it only when tender enough to cut with a spoon, and avoid assuming it will finish in the same time as the radish. A simpler variation is to use brisket in place of chuck and extend the covered braise until it is tender.

Change the sauce consistency. This recipe makes a broth for spooning over rice or noodles. For a more concentrated, glossy finish, transfer the tender beef and daikon to a warm serving bowl, then simmer the liquid uncovered until it tastes as concentrated as you like. Pour it back over the stew. Avoid thickening too heavily with starch; the broth is meant to remain spoonable.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The broth may set slightly when cold because of the collagen released by chuck; that is normal and it will loosen as it heats. Store rice or noodles separately so they do not soak up the broth.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion and, if convenient, freeze in meal-size portions. Thaw it in the refrigerator overnight rather than on the counter. Daikon can become somewhat softer after freezing and thawing, but the stew will still be suitable for reheating.

Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or broth if the sauce is thick. Heat until the stew is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers, checking with a food thermometer. Stir carefully so the radish chunks stay intact. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot.

Frequently Asked Questions

Can I use ordinary white radish instead of daikon? A firm, mild white winter radish is the closest substitute and can be peeled and cut into the same size pieces. Its flavor and texture may differ a little, so begin checking for tenderness after 30 minutes. Small salad radishes are not recommended because they soften quickly and taste sharper.

Why is my beef still tough after braising? Chuck often passes through a firm stage before its connective tissue softens. If it is still chewy, keep the covered pot at a gentle simmer and check again in 15-minute intervals. A vigorous boil can make the meat seem tighter, while very large pieces can take longer than the timing given here.

Can I make this stew in a slow cooker? Yes. Brown the beef and aromatics in a skillet first for better flavor, then transfer them with the braising ingredients to the slow cooker. Cook on low until the beef is nearly tender, commonly about 6 to 8 hours depending on the appliance, add the daikon for the last 1 1/2 to 2 hours, and continue until both are tender. Slow cookers vary, so use tenderness and a thermometer rather than relying on the clock alone.

Can I prepare it a day ahead? Yes. Cool and refrigerate the stew promptly, then reheat it gently the next day to 165°F (74°C). The flavors have time to mingle, and any fat that firms on top can be lifted off before reheating if you prefer. If the broth has thickened in the refrigerator, loosen it with a little water or unsalted broth.

What if I do not have Shaoxing wine? Dry sherry is the closest easy-to-find substitute and keeps a similar aromatic note. You can also replace it with an equal amount of unsalted beef broth; the stew will still work, though it will have a slightly simpler flavor. Do not replace it with sweet cooking wine unless you reduce the brown sugar and account for the extra salt.

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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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