This Chinese-inspired slow cooker beef stew combines tender beef with soy sauce, ginger, garlic, star anise, and hearty root vegetables in a savory, gently spiced broth. It takes cues from Chinese red-braised beef dishes, which have many regional and family variations, while adapting the flavors and method for a slow cooker.
Ingredients
- 3 lb (1.36 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
- ½ tsp (3 g) fine salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 1 tbsp (15 ml) neutral oil, such as canola or vegetable oil
- 1 medium yellow onion, cut into wedges, about 1 cup (150 g)
- 5 garlic cloves, lightly crushed, about 1 tbsp (15 g)
- 2 tbsp (30 g) peeled fresh ginger, cut into thin slices
- ¼ cup (60 ml) Shaoxing wine
- ⅓ cup (80 ml) regular soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 cups (480 ml) low-sodium beef broth
- 1 tbsp (12 g) packed brown sugar
- 2 whole star anise pods, about 2 g
- 1 small cinnamon stick, about 7 g
- ½ tsp (1 g) Chinese five-spice powder
- 3 medium carrots, peeled and cut into 1½-inch (4 cm) pieces, about 300 g
- 1 lb (450 g) daikon radish, peeled and cut into 1½-inch (4 cm) chunks
- 1 lb (450 g) Yukon Gold potatoes, cut into 1½-inch (4 cm) chunks
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water
- 3 scallions, thinly sliced, about 30 g, for serving
Instructions
- Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown rather than steam. Season it with the salt and pepper. Cut the onion, carrots, daikon, and potatoes, and measure the remaining ingredients. Keep the vegetables in larger chunks so they hold their shape during the long cooking time.
- Brown the beef. Heat the oil in a large skillet over medium-high heat. Working in two or three batches, brown the beef on two or three sides, about 2 minutes per side. Add a little more oil only if the pan looks dry. Transfer each batch to the slow cooker. Browning adds a deeper roasted flavor, but avoid overcrowding the skillet or the meat will release liquid and turn gray instead.
- Deglaze the skillet. Add the Shaoxing wine to the hot skillet and scrape up the browned bits with a wooden spoon. Let it bubble for about 1 minute, then pour the liquid into the slow cooker. If you do not use Shaoxing wine, use dry sherry for a similar aromatic note, or use an equal amount of broth for an alcohol-free option; broth gives a simpler, less fragrant result.
- Build the braising liquid. Add the onion, garlic, ginger, soy sauce, dark soy sauce, beef broth, brown sugar, star anise, cinnamon stick, and five-spice powder. Stir around the beef to distribute the seasonings. The liquid will not completely cover the meat, which is fine: the slow cooker traps moisture, and the beef will release juices as it cooks.
- Slow-cook the beef. Cover and cook on LOW for 5 hours. Add the carrots, daikon, and potatoes, pressing them into the liquid, then cover and cook on LOW for 2 more hours. The beef should be fork-tender and the vegetables should give easily when pierced. Slow cookers vary, so if the beef is still firm, continue cooking in 30-minute increments. For food safety, check a large 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 braise will generally cook well beyond that temperature to become tender.
- Thicken the sauce. Lift out the star anise and cinnamon stick. Transfer about 1½ cups (360 ml) of the cooking liquid to a small saucepan and bring it to a gentle simmer. Whisk the cornstarch mixture again, then gradually whisk it into the simmering liquid. Cook for 2 to 3 minutes, stirring, until glossy and lightly thickened. Pour the sauce back into the slow cooker and stir gently. For a thinner, more soup-like broth, use only half the slurry or skip it.
- Rest and taste. Let the stew stand for 3 minutes, then taste the broth. Add a little more soy sauce for savoriness or a splash of water or broth if it tastes too concentrated. Serve hot, scattered with sliced scallions.
Tips
- Choose chuck and trim selectively. Chuck has enough connective tissue to become tender during a long braise. Trim away thick, hard pieces of exterior fat, but leave some marbling; removing every bit of fat can leave the finished beef less succulent.
- Use low-sodium broth and adjust at the end. Soy sauce contributes plenty of salt, and different brands vary. Starting with low-sodium broth makes the seasoning easier to control. Wait until the stew is cooked before deciding whether it needs extra salt or soy.
- Keep the pieces generous. Small beef cubes and thin vegetable slices can become stringy or overly soft after several hours. Cut the beef and root vegetables into roughly equal, substantial pieces, and keep the lid closed while cooking so the slow cooker retains heat.
- Substitute thoughtfully. If daikon is unavailable, use peeled turnip for a mild, slightly peppery character; it is a practical swap but not identical. A small amount of peeled rutabaga also works, with a sweeter, earthier flavor. If you cannot find dark soy sauce, omit it rather than adding extra regular soy; the stew will be lighter in color and a little less mellow.
Serving Suggestions
Serve the beef and vegetables in wide bowls with plenty of broth. Steamed white rice is an easy match and soaks up the soy-and-spice sauce; brown rice works too, though its nutty flavor is more pronounced. For a noodle bowl, ladle the stew over cooked wheat noodles and add a little extra broth so the noodles do not absorb all the sauce. Keep noodles separate until serving, especially if you expect leftovers.
A simple side of steamed greens, such as bok choy, gai lan, or spinach, adds freshness and gives the meal a lighter contrast. You can serve greens plain or season them with a small splash of soy sauce and sesame oil. If the stew is rich, offer a crisp cucumber salad or quick-pickled vegetables alongside it. Set out extra sliced scallions at the table, and let diners add chili crisp or sliced fresh chili to their own bowls if they want heat.
Variations
Make it a little spicy: Add 1 to 2 dried red chiles with the star anise and cinnamon. For a gentler heat, remove the seeds first. Chili crisp is better added at the table because its oil and seasonings can change the flavor of the whole pot.
Use a different root vegetable: Replace the daikon with an equal weight of peeled turnip or rutabaga. You can also use extra carrots, but the stew will taste sweeter. If using sweet potato, add it with the other vegetables but cut it into larger chunks, as it softens more quickly than ordinary potatoes.
Make a lighter broth: Omit the cornstarch slurry and serve the cooking liquid as-is. It will be thinner but still flavorful. Alternatively, strain the liquid before thickening if you prefer a smooth sauce without small pieces of ginger or garlic.
Use another braising cut: Boneless beef short ribs can replace some or all of the chuck. They are richer and may release more fat, so skim excess fat from the surface before thickening. Avoid very lean cuts such as round steak; they are more likely to turn dry and firm during a long slow cook.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Divide a large batch between shallow, covered containers so it cools more quickly, and store the beef, vegetables, and broth together. Properly refrigerated, the stew keeps for 3 to 4 days. The broth may gel when cold because of the beef’s natural gelatin; it will loosen again as it warms.
Reheat only the portion you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring occasionally, until hot throughout; add a splash of broth or water if the sauce has thickened in the refrigerator. You can also microwave a serving in a covered, microwave-safe dish, stirring partway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, and do not leave cooked stew at room temperature for more than 2 hours.
Frequently Asked Questions
Can I put raw beef straight into the slow cooker?
Yes. Browning is for flavor, not a requirement for slow-cooker safety, so you can skip the skillet if you need a simpler preparation. The finished broth will have a less deeply roasted flavor, and you will not have browned bits to deglaze. Add the wine directly to the cooker if using it, then continue with the recipe.
Can I cook this on HIGH instead of LOW?
Yes, but the texture and timing can vary between appliances. Cook the beef on HIGH for about 3 hours, add the vegetables, then cook for about 1½ hours more, checking for tenderness. If the vegetables are tender before the beef, remove them with a slotted spoon and keep cooking the beef. The LOW setting is the more reliable choice for an unhurried, tender braise.
Do I need to cover the beef with liquid?
No. A slow cooker holds in moisture, and the beef releases juices as it cooks. The liquid should come partway up the ingredients, not necessarily cover them. Adding extra broth to submerge everything can dilute the sauce and make the finished stew less concentrated.
What can I use instead of Shaoxing wine?
Dry sherry is the closest widely available substitute and keeps a similar savory, aromatic quality. For an alcohol-free version, use beef broth in the same quantity. The broth version will taste a little less complex, but the ginger, soy, and spices still provide plenty of flavor. Avoid sweet cooking wine because it can make the sauce overly sweet and salty.
Why is my beef still tough?
Beef that is safe to eat may still be tough if its connective tissue has not had enough time to soften. Continue cooking and check again after 30 minutes; slow cookers differ in temperature and how tightly their lids fit. Also make sure the cooker is not filled beyond its recommended capacity, since an overfilled pot may heat less evenly.
Can I prepare the ingredients the night before?
You can cut the vegetables and measure the sauce ingredients a day ahead, storing them separately in covered containers in the refrigerator. Keep the raw beef covered and chilled as well. For the best start, brown the beef just before cooking rather than placing a hot skillet batch into a cold cooker insert and leaving it to sit. Assemble and begin cooking promptly once the ingredients are ready.
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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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