Chinese Beef Stew with Daikon, Star Anise, and Soy Sauce

Chinese beef stew is a slow-braised dish of tender beef, savory soy, aromatics, and often vegetables such as daikon radish. This stovetop version takes inspiration from Chinese home-style braises, with ginger and star anise adding warmth to a rich, gently spiced broth; family and regional versions vary.

Ingredients

2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg)
1 tbsp neutral oil, such as canola or peanut oil (15 ml)
1 medium yellow onion, cut into wedges (about 5 oz / 150 g)
4 garlic cloves, lightly crushed and peeled (about ¾ oz / 20 g)
2 inches fresh ginger, sliced into coins (about 1¾ oz / 50 g)
1 tbsp doubanjiang, Chinese fermented chili-bean paste, optional (15 g)
3 tbsp light soy sauce (45 ml)
1 tbsp dark soy sauce (15 ml)
⅓ cup Shaoxing wine (80 ml)
4 cups unsalted beef stock (950 ml)
1 cup water, plus more if needed (240 ml)
1 tbsp packed brown sugar or Chinese rock sugar (about 12 g)
2 whole star anise pods
1 small cinnamon stick, about 2 inches (5 cm)
1 tsp whole Sichuan peppercorns, optional (2 g)
2 dried bay leaves
1 lb daikon radish, peeled and cut into 1½-inch (4 cm) chunks (450 g)
½ tsp fine salt, then more to taste (about 3 g)
1 tbsp cornstarch mixed with 2 tbsp cold water, optional, for thickening (8 g cornstarch and 30 ml water)
2 scallions, thinly sliced, for serving (about 30 g)

Instructions

Prepare and dry the beef. Pat the beef cubes thoroughly dry with paper towels; surface moisture makes browning difficult. If the beef is very wet from its packaging, spread it on a tray for a few minutes while you cut the onion, ginger, garlic, and daikon. Keep the cubes fairly even in size so they cook at a similar rate.
Brown the beef, about 12 minutes. Heat the oil in a heavy 5- to 6-quart Dutch oven or other lidded pot over medium-high heat. Working in two or three batches, arrange the beef with space between pieces and brown it on several sides, about 4 minutes per batch. Transfer browned pieces to a plate. Avoid crowding the pot: beef releases moisture when packed together and will steam instead of forming a browned crust.
Cook the aromatics, about 3 minutes. Lower the heat to medium. Add the onion and cook for 2 minutes, stirring and scraping up browned bits. Add the garlic, ginger, and doubanjiang, if using, and stir for about 1 minute. The paste can scorch quickly, so keep it moving and lower the heat if it starts to stick.
Build the braising liquid, about 2 minutes. Pour in the Shaoxing wine and scrape the bottom of the pot to loosen the flavorful browned residue. Let it bubble for about 1 minute. Stir in the light and dark soy sauces, beef stock, water, sugar, star anise, cinnamon, Sichuan peppercorns if using, bay leaves, and salt. Return the beef and any juices on the plate to the pot. The liquid should come close to covering the beef; add a little water if needed.
Braise the beef, about 1 hour 40 minutes. Bring the liquid just to a boil, then cover and reduce the heat to low. Keep it at a gentle simmer, with occasional small bubbles rather than a rolling boil. Stir and turn the beef every 25 to 30 minutes, checking that nothing is sticking. If the liquid drops well below the beef, add a splash of hot water. The beef should be starting to soften but should not yet fall apart.
Add the daikon, then finish cooking, about 25 minutes. Stir in the daikon, cover, and simmer until both the beef and radish are tender when pierced with a fork. If the daikon pieces are especially large or firm, they may need a few extra minutes. For food safety, check a thick piece of beef 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 long braise cooks the beef beyond that minimum so it becomes tender.
Adjust and serve, about 8 minutes including the rest. Remove the star anise, cinnamon stick, and bay leaves. Taste the broth and adjust the salt; soy sauces differ in saltiness, so add salt only after tasting. For a thicker, glossy sauce, stir the cornstarch slurry again and pour in half, simmering for 1 to 2 minutes before adding more if needed. Turn off the heat and let the stew stand for 3 minutes before serving, then scatter scallions over the top.

Tips

Choose chuck and cut it evenly. Beef chuck has connective tissue that softens during a long, gentle braise and gives the broth body. Trim away very large pieces of hard exterior fat, but leave some marbling. Lean stew meat can be used, though it may become drier and less silky. Pieces around 1½ inches are large enough to stay intact while turning tender.
Keep the simmer low. A vigorous boil can make the meat tighten and break the vegetables apart before the beef is tender. If the surface is bubbling continuously, lower the heat. A heavy pot helps hold a steady temperature; if your burner runs hot, use the smallest burner or move the pot partly off the flame.
Substitute thoughtfully for specialty ingredients. Shaoxing wine is a Chinese rice wine with a rounded, savory flavor. Dry sherry is a useful substitute; sake also works but tastes milder. If avoiding alcohol, use extra stock with a teaspoon of rice vinegar for some brightness, though the broth will be less complex. Doubanjiang brings salt and chili heat; omit it for a gentler stew, or use a little chili-garlic paste knowing the flavor will be different.
Season at the end and plan for leftovers. Stock and soy sauce brands vary, and the broth concentrates as it cooks, so taste before adding more salt. If the stew seems thin, simmer uncovered for a few minutes or use the optional slurry. The broth will thicken slightly as it cools, and the flavors often taste more integrated the next day.

Serving Suggestions

Serve the stew hot in shallow bowls with steamed jasmine rice, plain rice, or noodles to catch the savory broth. Add a simple green vegetable alongside, such as stir-fried bok choy, gai lan, or green beans, so the meal has something crisp and fresh against the soft beef and daikon. A bowl of lightly dressed cucumber or quick-pickled vegetables is another good contrast.

For a more broth-forward meal, spoon extra liquid into each bowl and serve with rice on the side. For a thicker, sauce-like finish, use the cornstarch slurry sparingly and serve the beef and daikon over rice. Keep extra sliced scallions at the table for a fresh, mild onion note. If the stew is part of a larger meal, it pairs well with simple vegetable dishes that are not heavily salted, since the braising liquid is already savory.

Variations

Make it less spicy: Leave out the doubanjiang and Sichuan peppercorns. Star anise and ginger still give the stew aromatic warmth without chili heat. For a spicier bowl, serve chili oil at the table rather than increasing the doubanjiang in the pot, which can make the whole batch quite salty.

Use other vegetables: Replace some or all of the daikon with peeled carrot chunks or potatoes. Add carrots with the daikon; add potatoes during the final 25 to 30 minutes so they become tender without disintegrating. Daikon has a mild, slightly peppery character and absorbs the broth especially well, so another vegetable will change the texture and flavor.

Try a tomato-tinged version: Add 1 medium chopped tomato (about 5 oz / 150 g) after the aromatics and cook it until softened before adding the liquids. The tomato lends gentle acidity and a rounder broth. Some home-style versions also include dried orange peel or different combinations of spices; use a small amount at first because these flavors can quickly dominate.

Make the broth more fragrant: Add one strip of dried orange peel, about 2 inches (5 cm), with the spices, then remove it before serving. If you cannot find dried peel, omit it rather than using a large amount of fresh orange zest, which can taste sharper and more bitter after a long braise.

Storage and Reheating

Cool leftovers in shallow containers and refrigerate them within 2 hours of cooking. Store the beef, daikon, and broth together in a covered container for 3 to 4 days. The fat may rise and firm up on top when chilled; lift off some or all of it before reheating if you prefer a less rich broth. The stew also freezes well for up to 3 months in airtight freezer containers. Leave a little headspace for expansion, thaw overnight in the refrigerator, and expect the daikon to soften slightly after freezing.

Reheat only the amount you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring occasionally, until steaming throughout and a food thermometer reads 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a splash of water or stock if the broth has thickened in the refrigerator. You can also microwave a portion in a covered, microwave-safe bowl, stirring partway through and checking the temperature in several places. Avoid leaving the stew at room temperature for more than 2 hours.

Frequently Asked Questions

What cut of beef is best for Chinese beef stew?

Beef chuck is a dependable choice because it has enough connective tissue and marbling to become tender during a long braise. Cut it into evenly sized cubes and give it time at a gentle simmer. Brisket or beef shank can also work, but their shape and texture differ; brisket may need to be sliced across the grain after cooking, while shank has more connective tissue and may take longer to soften.

Can I make this stew without Shaoxing wine?

Yes. Dry sherry is the closest easy substitute for the wine’s rounded, savory character, and sake works if that is what you have. For an alcohol-free version, replace the wine with the same amount of beef stock and add about 1 teaspoon of rice vinegar. The finished broth will have less depth, but the soy, ginger, and spices will still make a flavorful stew.

Why is my beef still tough after braising?

Beef that is safely cooked can still be tough if its connective tissue has not had enough time to soften. Continue simmering gently and check every 15 minutes; add hot water if the liquid is getting low. A hard boil is not a shortcut and can make the texture worse. Also check that the cubes are not unusually large and that your pot is actually maintaining a gentle simmer.

Can I make Chinese beef stew ahead?

Yes. Cook it completely, cool it promptly in shallow containers, and refrigerate it for up to 3 to 4 days. Reheat it gently to 165°F (74°C) before serving. Making it ahead is convenient because the beef and daikon absorb more of the seasoned broth as they sit. If the chilled broth has thickened, loosen it with a little water or stock while reheating.

Can I make this recipe in a slow cooker?

You can adapt it, although browning the beef and cooking the aromatics in a pan first will give the broth more depth. Transfer those ingredients and the braising liquids to the slow cooker and cook until the beef is tender, using your appliance’s low setting and guidance for beef cubes. Add the daikon near the end so it does not become overly soft. Slow cookers vary, so use tenderness rather than an exact clock time as the final cue.

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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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