Word for Chinese Stew: Dun, Explained with a Recipe

The general Chinese word for stew is dùn (炖 in simplified Chinese, 燉 in traditional Chinese), a verb for gently simmering ingredients until tender. This recipe uses that slow-cooked approach for hong shao niu rou, or red-braised beef, a savory Chinese dish made with beef, soy sauce, aromatics, and a lightly sweet, deeply flavored sauce.

Ingredients

2 lb beef chuck, cut into 1½-inch (4 cm) cubes (900 g)
1 tablespoon neutral cooking oil (15 ml)
1 medium yellow onion, cut into wedges, about 1½ cups (200 g)
1 piece fresh ginger, about 2 inches long, sliced into coins (30 g)
4 garlic cloves, lightly crushed (about 20 g)
2 whole star anise pods (about 2 g)
1 small cinnamon stick, about 3 inches (7.5 cm; about 3 g)
2 tablespoons Shaoxing rice wine (30 ml); dry sherry is a practical substitute, though its flavor is less distinctly Chinese
¼ cup regular soy sauce (60 ml)
1 tablespoon dark soy sauce (15 ml); use another tablespoon of regular soy sauce if unavailable, knowing the sauce will be lighter in color
1 tablespoon packed brown sugar (12 g)
4 cups water or unsalted beef stock (950 ml)
2 medium carrots, cut into thick diagonal pieces, about 2 cups (250 g)
2 scallions, thinly sliced, about ¼ cup (25 g)
1 teaspoon toasted sesame oil (5 ml), optional

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes, pat them dry with paper towels, and slice the onion, ginger, garlic, and carrots. Drying the beef helps it brown instead of releasing moisture into the pan. Set the soy sauces, sugar, wine, spices, and water or stock within reach before you begin cooking.
Brown the beef. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Working in two batches so the pieces have room, brown the beef on two or three sides, about 5 to 6 minutes per batch. Transfer each batch to a plate. The pieces do not need to be cooked through at this stage; a good brown surface adds depth to the finished sauce.
Cook the aromatics and spices. Lower the heat to medium. Add the onion, ginger, garlic, star anise, and cinnamon stick to the pot. Stir for about 3 minutes, scraping up browned bits. If the pot looks dry, add a teaspoon of water rather than letting the garlic scorch.
Build the braising liquid. Pour in the Shaoxing wine and scrape the bottom of the pot with a wooden spoon. Stir in both soy sauces and the brown sugar. Return the beef and any juices on the plate to the pot, then add the water or stock. The liquid should come roughly halfway to two-thirds of the way up the beef; add a little water if needed.
Simmer until the beef is tender. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with the lid slightly ajar and simmer gently for 1 hour and 40 minutes, turning the beef once or twice. Aim for small, occasional bubbles rather than a rolling boil, which can make the meat tighten and the sauce evaporate too quickly. Check the liquid level once during this time and add a splash of water if the beef is becoming exposed.
Add the carrots and finish cooking. Stir in the carrots, cover the pot again with the lid slightly ajar, and simmer for about 20 minutes, until they are tender but still hold their shape. Check the largest 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 cooks the beef well beyond that minimum so it becomes tender. Turn off the heat and let the beef rest in the sauce for 3 minutes.
Adjust and serve. Taste the sauce. If it seems too salty or concentrated, stir in a little hot water; if it tastes mild, simmer uncovered briefly to reduce it. Remove the cinnamon stick and star anise, then stir in the sesame oil if using. Scatter scallions over the top and serve hot with plenty of sauce.

Tips

Choose the right cut. Chuck is well suited to a long, gentle braise because it becomes tender as it cooks. Lean steak can turn dry or firm over this length of time, so avoid substituting it unless you shorten the cooking and use a different method.
Keep the simmer gentle. A hard boil does not make the beef tender faster. If the surface is bubbling vigorously, turn the heat down. A heavy, lidded pot helps keep the temperature steady; check a lighter pot more often for sticking or evaporation.
Balance the seasoning at the end. Soy sauces vary in saltiness, and stock may add more. Use unsalted stock or water, then taste before adding extra soy sauce. A splash of water can soften an overly concentrated sauce without masking the spices.
Use substitutions thoughtfully. Dry sherry can stand in for Shaoxing wine, but it brings a slightly different aroma. If you cannot find dark soy sauce, regular soy sauce will season the dish but will not give it the same deep color. Star anise and cinnamon are worth keeping if possible; leaving one out makes the aroma less layered, not unsafe.

Serving Suggestions

Serve the beef and carrots in shallow bowls with steamed rice, which soaks up the glossy braising sauce. Plain white rice is a simple match, while brown rice or short-grain rice also works if that is what you have. For a fuller meal, add a green vegetable such as blanched bok choy, steamed broccoli, or quickly stir-fried Chinese cabbage. Keep the vegetable seasoning light so it does not compete with the soy-rich beef.

You can also spoon the beef over wheat noodles or serve it with steamed buns for a less traditional but satisfying way to catch the sauce. Put extra scallions on the table for anyone who wants a fresh, mild onion flavor. Because the sauce is savory, a crisp cucumber salad or lightly dressed greens make a refreshing contrast; avoid adding a second heavily salted sauce to the meal.

Variations

Red-braised dishes vary across regions and households, so there is no single fixed version. The term hong shao (红烧) refers to a red-braising style in which soy sauce and often sugar give the food its characteristic dark, glossy appearance. It is related to the broader idea of dùn, or stewing, but the words are not interchangeable: dùn describes a gentle cooking method, while hong shao describes a particular braising style.

For a more warming spice profile, add one dried red chile with the star anise, or add a few slices of dried orange peel. For a sweeter, rounder sauce, increase the brown sugar to 1½ tablespoons (18 g), tasting before adding more. To make the dish without alcohol, omit the Shaoxing wine and replace it with 2 tablespoons (30 ml) water or stock plus 1 teaspoon (5 ml) rice vinegar; the vinegar adds a little brightness but will not reproduce the wine’s aroma.

For a version with more vegetables, add peeled daikon cut into large chunks along with the carrots, or use 1 cup (150 g) of thick-cut mushrooms. They absorb the sauce and change its texture, so keep the total vegetable amount moderate and make sure the pot still has enough liquid to braise. If using potatoes, cut them into large pieces and add them with the carrots; smaller pieces can break apart during the simmer.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours, in a covered, shallow container. The beef keeps for 3 to 4 days in the refrigerator. The sauce may look thicker or more gelatinous when cold; that is normal, and it loosens as it warms. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.

Reheat only the amount you plan to serve in a saucepan over medium-low heat, stirring occasionally. Add a tablespoon or two of water if the sauce is too thick, and heat until the leftovers reach 165°F (74°C), checking with a food thermometer. You can also reheat a covered portion in the microwave, stirring partway through so it heats evenly and checking the temperature in more than one spot. Do not leave cooked beef at room temperature for more than 2 hours.

Frequently Asked Questions

What is the Chinese word for stew?
The common word is dùn, written 炖 in simplified Chinese and 燉 in traditional Chinese. It generally means to stew or simmer gently. The exact word used in a recipe can depend on the dish and the cooking method being described.

Is hong shao the same as dun?
No. Dùn is a broad term for a gentle, slow cooking method. Hong shao means red-braising style, commonly using soy sauce and often sugar to create a dark, flavorful sauce. This recipe is red-braised beef cooked by simmering, so both descriptions are relevant in different ways.

Can I make this recipe without a Dutch oven?
Yes. Use a heavy saucepan or another sturdy pot with a lid that fits. The important things are enough space to brown the beef in batches and a lid that helps hold moisture. A thin pot may develop hot spots, so keep the heat low and stir or check the bottom more often.

Why is my beef still tough after simmering?
It may need more time. Beef chuck can take longer to become tender depending on the size of the cubes, the cut, and how gently the pot is simmering. Continue cooking at a low simmer in 15-minute increments, checking both tenderness and liquid level. The meat is ready when a fork slips in easily, not simply when the clock runs out.

Can I prepare red-braised beef ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it within 2 hours. The flavors have time to settle, and the fat on top is easy to remove once chilled if you prefer a leaner sauce. Reheat gently with a splash of water, bringing the leftovers to 165°F (74°C) before serving.

What does Shaoxing wine add, and what can replace it?
Shaoxing wine contributes a rounded, savory aroma used in many Chinese dishes. Dry sherry is a practical substitute, although the result will taste somewhat different. If avoiding alcohol, use water or stock with a small amount of rice vinegar for brightness; simply leaving the wine out also works, with a less complex flavor.

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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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