Chinese Beef Stew with Chickpeas: A Cozy One-Pot Meal

This Chinese-inspired beef stew pairs tender chunks of beef with chickpeas, carrots, ginger, soy, and star anise in a deeply savory broth. It is a hearty one-pot meal served over rice or noodles; chickpeas are a practical, filling addition rather than a defining ingredient in one traditional Chinese recipe. Chinese braising styles vary by region and household, and this version takes its cues from familiar soy-and-aromatic braises.

Ingredients

2½ lb (1.13 kg) beef chuck, trimmed of very thick exterior fat and cut into 1½-inch (4 cm) cubes
2 tbsp (30 ml) neutral oil, such as canola or peanut oil
1 medium yellow onion, about 1½ cups (200 g), cut into wedges
1 tbsp (15 g) fresh ginger, peeled and thinly sliced
4 garlic cloves, about 1 tbsp (15 g), lightly crushed and peeled
1 tbsp (15 g) doubanjiang, Sichuan fermented chili-bean paste; use 1 tbsp (15 g) chili-garlic sauce if unavailable, for heat without the same fermented depth
2 tbsp (30 ml) Shaoxing wine; use dry sherry as a close substitute, or replace it with broth for an alcohol-free version
¼ cup (60 ml) reduced-sodium soy sauce
4 cups (960 ml) low-sodium beef broth or stock
1 tbsp (12 g) packed brown sugar
1 whole star anise, about 1 g
1 cinnamon stick, about 3 g
2 medium carrots, about 1½ cups (200 g), cut into ¾-inch (2 cm) pieces
2 cans chickpeas, 15 oz (425 g) each, drained and rinsed; about 3 cups (510 g) drained
½ tsp (2.5 ml) toasted sesame oil
2 scallions, about ¼ cup (25 g), thinly sliced
1 tbsp (15 ml) Chinese black vinegar or rice vinegar, optional
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it browns instead of steaming. Cut the onion into wedges, slice the ginger, crush and peel the garlic, and cut the carrots into even pieces. Drain and rinse the chickpeas. Measure the broth, soy sauce, wine, sugar, and spices before you start; once the beef is browned, the next steps move quickly.
Brown the beef in batches. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven or sturdy pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding. Brown the pieces on two or three sides, about 5 to 7 minutes per batch, then transfer them to a plate. Repeat with the remaining beef. A dark-brown sear adds flavor to the broth, but blackened bits can taste bitter, so lower the heat if the pot starts smoking heavily.
Build the aromatic base. Reduce the heat to medium. Add the onion and cook for 3 minutes, stirring and scraping up browned bits. Add the ginger, garlic, and doubanjiang; stir for about 30 seconds, just until fragrant. Pour in the Shaoxing wine and scrape the bottom of the pot to loosen the browned fond. Let it bubble for about 1 minute.
Start the braise. Return the beef and any juices on the plate to the pot. Add the soy sauce, broth, brown sugar, star anise, cinnamon stick, and black pepper. The liquid should come partway up the beef; it does not need to cover every piece. Bring it just to a boil, then lower the heat so the liquid barely simmers. Cover the pot, leaving the lid slightly ajar, and cook for 1 hour 35 minutes. Check occasionally that the stew is gently bubbling rather than boiling hard, and stir once or twice so pieces do not stick.
Add the chickpeas and carrots. Stir in the carrots and drained chickpeas, then cover the pot again with the lid slightly ajar. Simmer gently for 25 minutes, stirring once halfway through. The carrots should be tender but still hold their shape, and the beef should yield easily when pressed with a fork. If the beef is still chewy, continue simmering in 10-minute increments; chuck varies, and tenderness matters more than an exact minute.
Check the beef and adjust the broth. Use a food thermometer to check a large piece of beef. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; this longer braise should take the meat well beyond that minimum so it becomes tender. Remove and discard the star anise and cinnamon stick. If the broth is thinner than you like, simmer uncovered for 5 to 10 minutes; if it has reduced too much, stir in a splash of hot water or broth.
Finish and serve. Turn off the heat and let the stew stand for 3 minutes. Stir in the sesame oil and optional vinegar, then taste before adding salt because soy sauce and doubanjiang are already salty. Add more black pepper or a small splash of vinegar if the broth tastes flat. Scatter the sliced scallions over the pot and serve while hot.

Tips

Choose chuck and cut it evenly. Beef chuck has enough connective tissue to become succulent during a slow braise. Keep the cubes close to 1½ inches so they cook at a similar pace; smaller pieces may become dry or fall apart before the chickpeas and carrots are ready.
Keep the simmer gentle. A rolling boil can make beef tighten and break the chickpeas. Look for occasional small bubbles at the edge of the pot. If your stove runs hot, use the smallest burner or move the pot partly off the heat and check it every 20 to 30 minutes.
Adjust salt at the end. Reduced-sodium broth and soy sauce give you more control, but brands still vary. Doubanjiang also brings salt as well as spice, so taste the finished broth before seasoning. For a milder stew, start with 1 teaspoon (5 g) doubanjiang and add more after the braise if needed.
Use a substitute thoughtfully. Dry sherry works in place of Shaoxing wine, though its flavor is a little different. If neither is available, omit the wine and use an extra 2 tablespoons (30 ml) broth; the stew will still be savory, just without the wine’s rounded aroma. Chili-garlic sauce can replace doubanjiang, but it lacks the paste’s fermented bean savoriness.

Serving Suggestions

Serve the stew in deep bowls over steamed jasmine rice, short-grain rice, or plain brown rice so the grains catch the aromatic broth. Noodles also work well: ladle the beef, chickpeas, and vegetables over cooked wheat noodles, then spoon broth on top just before serving. Keep the portions generous but leave room for the liquid, which is part of what makes this dish satisfying.

For a lighter-feeling plate, offer a simple side of quickly blanched bok choy, steamed Chinese broccoli, or sautéed cabbage. A cucumber salad with rice vinegar provides a cool, crisp contrast, while extra scallions and a little chili oil let people adjust their own bowls. If serving family-style, put the pot or a warmed serving bowl in the middle and provide a ladle so the beef, chickpeas, and broth are distributed evenly.

Variations

Make it less spicy: Leave out the doubanjiang, or use just 1 teaspoon (5 g). To retain some savory depth, add 1 teaspoon (5 ml) extra soy sauce and finish with vinegar. The stew will be milder and less complex, but the ginger, garlic, star anise, and cinnamon still give the broth plenty of character.

Add mushrooms: Stir in 8 oz (225 g) sliced shiitake or cremini mushrooms with the carrots and chickpeas. Shiitakes have a deeper, woodsy flavor; cremini are easier to find and taste gentler. Avoid adding them at the start of the braise, since they can become overly soft after the full cooking time.

Use dried chickpeas: Canned chickpeas make this recipe straightforward. If using dried chickpeas, soak and cook them separately until tender according to their package directions, then add about 3 cups (510 g) cooked chickpeas with the carrots. Do not add dry chickpeas directly to the stew: their cooking time is longer and less predictable, and they can absorb too much broth before the beef is tender.

Change the vegetables: Replace some or all of the carrots with peeled daikon or turnip, cut into similar-sized pieces. Add either with the chickpeas so it has time to soften without disintegrating. Daikon gives the stew a milder, clean flavor; turnip is more earthy. The braising time may need a few extra minutes depending on the size of the pieces.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers so they chill evenly. The stew keeps for 3 to 4 days in the refrigerator. The flavors often settle together overnight, and the broth may thicken as it cools; stir in a little water or broth when reheating if you prefer it looser.

For longer storage, freeze the cooled stew in meal-size airtight containers for up to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Thaw it overnight in the refrigerator when possible, or reheat from frozen over low heat with a splash of water, breaking up the frozen portion as it softens.

Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming throughout. Check that leftovers reach 165°F (74°C) with a food thermometer, as recommended for reheated food. You can also microwave an individual portion in a covered microwave-safe bowl, stirring partway through and checking several spots for even heating. Avoid repeatedly warming and cooling the entire pot; heat only the amount you plan to eat.

Frequently Asked Questions

Is this a traditional Chinese beef stew?
This is a Chinese-inspired home-style braise, not a claim to one specific regional classic. Soy sauce, ginger, star anise, and slow braising appear in many Chinese-influenced preparations, while chickpeas are an adaptable addition here rather than a standard ingredient across Chinese beef stews. Seasonings and braising methods vary considerably among regions and households.

Can I make the stew without a Dutch oven?
Yes. Use a heavy pot with a tight-fitting lid that holds at least 5 quarts (4.7 liters). A slow cooker can work too: brown the beef and aromatics on the stove first, transfer them with the braising liquid, and cook on low until the beef is tender. Add the carrots and chickpeas for the final hour or so, checking that the vegetables do not become too soft. Slow-cooker timing varies by model, so use tenderness rather than a fixed time as your guide.

Can I use another cut of beef?
Beef brisket or boneless short ribs can work, but they may need a different cooking time and can be richer than chuck. Choose a cut suited to braising, cut it into evenly sized pieces, and simmer until it is fork-tender. Lean steak cuts such as sirloin are not ideal for this long cook: they can turn dry and firm instead of becoming succulent.

How can I thicken the broth?
First simmer the stew uncovered for 5 to 10 minutes to reduce the liquid, which concentrates its flavor as well as thickening it. If you want a noticeably thicker sauce, mash a few chickpeas against the side of the pot and stir them in. This gives the broth body without introducing a separate flavor; avoid adding a large amount of flour or starch, which can make the sauce feel heavy.

Can I prepare it ahead?
Yes. Make the stew through the simmering step, cool it promptly, and refrigerate it within 2 hours. Reheat it gently the next day to 165°F (74°C), then add the sesame oil, vinegar, and scallions just before serving so their flavors remain fresh. If the chilled broth has set slightly or looks cloudy, that is normal; it loosens as it warms.

What if the beef is still tough after the stated time?
Keep the pot at a gentle simmer and cook for another 10 to 20 minutes, then check again. Toughness usually means the connective tissue needs more time to soften, not that the beef is ruined. Make sure there is still enough liquid in the pot, and lower the heat if the broth is boiling rapidly or reducing too quickly.

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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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