Chinese Braised Beef Stew with Daikon Recipe

Chinese braised beef stew with daikon is a home-style dish of tender beef and mild, juicy white radish simmered in a savory broth with soy, ginger, and warm spices. The long, gentle braise builds deep flavor while the daikon absorbs the sauce; ingredients and seasoning vary from household to household, and this version is designed for a covered stovetop pot.

Ingredients

3 lb (1.36 kg) beef chuck, cut into 1½-inch (4 cm) pieces
1½ lb (680 g) daikon, peeled and cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) neutral cooking oil
5 cups (1.2 L) water, for blanching the beef
5 garlic cloves (about 15 g), lightly crushed and peeled
2 inches (5 cm; about 30 g) fresh ginger, sliced
3 scallions (about 45 g), cut into 2-inch (5 cm) lengths, plus extra for serving if desired
½ cup (120 ml) Shaoxing rice wine
4 cups (950 ml) unsalted or low-sodium beef stock
¼ cup (60 ml) regular light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (12 g) granulated or rock sugar
2 whole star anise pods
1 small piece (about 2 inches/5 cm) cassia bark or cinnamon stick
½ tsp (1 g) freshly ground black pepper
½ tsp (3 g) fine salt, plus more to taste if needed
2 tsp (6 g) cornstarch mixed with 2 tbsp (30 ml) cold water, optional, for thickening

Instructions

Prepare the beef. Bring 5 cups (1.2 L) water to a boil in a pot. Add the beef and boil for 5 minutes, skimming away the gray foam that rises. This quick blanch removes some surface impurities and helps keep the braising liquid clearer. Drain the beef in a colander and rinse briefly under warm water; wash the pot before using it for the stew. Let excess water drain while you prepare the aromatics.
Brown the beef. Set a heavy 5- to 6-quart (4.7- to 5.7 L) Dutch oven or lidded pot over medium-high heat and add the oil. Pat the beef dry if it is wet, then brown it in two or three batches, turning the pieces so several sides develop color. Allow about 12 minutes for all the batches. Avoid crowding the pot: a packed pan steams the meat instead of browning it. Transfer browned pieces to a plate as you work.
Build the braising base. Reduce the heat to medium. Add the garlic, ginger, and scallions to the pot and stir for about 1 minute, just until fragrant. Pour in the Shaoxing wine and scrape up the browned bits from the bottom. Add the stock, both soy sauces, sugar, star anise, cassia or cinnamon, pepper, and salt. Stir, then return the beef and any juices on the plate to the pot. The liquid should come partway up the meat; add a little water if needed, but do not dilute it unnecessarily.
Braise the beef. Bring the liquid to a gentle simmer, cover the pot, and reduce the heat to low. Cook for 1 hour 25 minutes, checking occasionally that the liquid is barely bubbling rather than boiling hard. Stir once or twice and turn the beef so it cooks evenly. If the liquid is dropping quickly, add a splash of water. The beef should be starting to soften but may not yet be fork-tender. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check the center of a large piece with a food thermometer, while recognizing that this braise continues well beyond that minimum for tenderness.
Add the daikon. Stir in the daikon, cover again, and simmer gently for 30 minutes. Turn the radish pieces once so they cook evenly in the sauce. They are ready when a skewer or the tip of a knife slides into the center with little resistance, while the pieces still hold their shape. If your daikon is especially thick or firm, give it another 5 to 10 minutes and check again.
Finish and serve. Taste the broth and adjust with a little salt, soy sauce, or water according to its strength. For a thicker, glossy sauce, lift out the beef and daikon temporarily, bring the liquid to a gentle simmer, and stir in the cornstarch slurry. Cook for 1 to 2 minutes until lightly thickened, then return the beef and vegetables. Remove the star anise and cinnamon before serving. The stated cook time allows 5 minutes for blanching, 12 for browning, about 3 for aromatics and sauce, 1 hour 25 minutes for the first braise, 30 minutes with daikon, and 5 minutes to finish.

Tips

Choose a braising cut. Chuck has enough connective tissue to become tender and enrich the sauce during a long simmer. Beef brisket or boneless short ribs also work, though their texture and cooking time can differ. Lean steak is a poor substitute here: it is more likely to turn dry before the broth develops its full flavor.
Keep the simmer gentle. A hard boil can make the beef tighten and break the daikon into ragged pieces. Look for only a few small bubbles at a time, and keep the lid on so the liquid does not evaporate too quickly.
Know the soy sauces. Regular light soy sauce seasons the stew; dark soy sauce mainly adds a deeper color and a rounder, slightly less salty note. If dark soy is unavailable, use another teaspoon of regular soy sauce instead. The stew will look lighter, so avoid compensating with extra salt before tasting.
Use a practical wine substitute. Shaoxing wine is a traditional cooking wine with a savory, rounded aroma. Dry sherry is a useful substitute; use the same quantity, and expect a slightly different flavor. If avoiding alcohol, leave it out and add an equal amount of stock with 1 teaspoon (5 ml) rice vinegar for a little brightness.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets beef, daikon, and plenty of broth. Steamed medium- or long-grain rice is the classic practical companion: it catches the savory sauce without competing with the star anise and ginger. A bowl of plain noodles, such as wheat noodles, also makes a satisfying base; spoon the stew and broth over them just before serving.

For a larger meal, add a simple green vegetable such as blanched choy sum, steamed bok choy, or quickly stir-fried gai lan. Keep its seasoning light, since the stew is already rich and salty. Offer sliced scallions or a small dish of chili oil at the table so diners can add freshness or heat to their own bowls. If serving family-style, place the daikon carefully: it becomes tender and can split if handled roughly.

Variations

Add fermented bean paste: For a deeper, more robust version, fry 1 tablespoon (15 g) of broad-bean chili paste, often sold as doubanjiang, with the ginger and garlic before adding the wine. It brings salty, fermented savoriness and heat, so start with less soy sauce and taste before adding more. Plain fermented broad-bean paste can be used if you want the savory note without as much chili.

Make it more aromatic: Add one dried tangerine-peel strip, about 1 by 2 inches (2.5 by 5 cm), with the whole spices. It lends a gentle citrus fragrance; remove it before serving. A few dried shiitake mushrooms can also simmer with the beef, though they will add an earthy flavor and may darken the broth.

Use a pressure cooker: Brown the beef and aromatics using the cooker’s sauté setting, then add the wine, stock, seasonings, and beef. Pressure-cook according to the appliance manufacturer’s instructions for beef chunks, then release pressure safely, add the daikon, and cook again until tender. Pressure cooker models and cut sizes vary, so use the appliance’s timing guidance rather than assuming the stovetop timing transfers directly. Do not fill past the cooker’s maximum line.

Adjust the vegetables: Carrots can be added with the daikon for a sweeter, more colorful pot, while peeled potatoes make the stew heartier but can soften the broth. Cut additions into large pieces and check them for doneness before serving. Daikon is milder and juicier than many Western radishes; turnip is a workable substitute, though it tastes more earthy and can become soft sooner.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The sauce may become more gelatinous when cold because of the beef, which is normal; it loosens as it warms. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, and thaw frozen portions overnight in the refrigerator.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in a microwave-safe dish, stirring partway through. Add a splash of water or stock if the sauce has thickened too much. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to an even, steaming temperature throughout. Avoid repeatedly cooling and reheating the full pot; divide it into smaller portions so it chills and warms more evenly.

Frequently Asked Questions

Can I make Chinese braised beef stew with daikon ahead?

Yes. Make it a day ahead, cool it promptly, and refrigerate it covered. The flavors have time to mingle, and the fat may firm on top when chilled, making it easy to lift off if you prefer a leaner broth. Reheat the stew to 165°F (74°C) before serving. If the daikon is already very soft, warm the pot gently and stir carefully to keep the pieces intact.

How do I know when the beef is tender?

Check a large piece with a fork or skewer. It should offer little resistance and separate easily when pressed, rather than feeling springy or chewy. If it is still firm after the listed braising time, keep the pot covered at a gentle simmer and check every 10 to 15 minutes. Some chuck pieces take longer depending on their size and how steadily the pot simmers.

Do I have to blanch and brown the beef?

Blanching is useful for a cleaner-looking broth, while browning adds roasted, savory flavor. You can skip the blanching if you are short on time, but expect more foam and a less clear sauce; skim it carefully as the pot heats. Browning is worth keeping when possible. If you skip it too, the finished stew will have a softer, less deeply toasted flavor.

Can I make this stew without Shaoxing wine?

Yes. Dry sherry is the closest easy substitute in many grocery stores and can be used in the same amount. For an alcohol-free version, replace it with stock and a small amount of rice vinegar, as described in the tips. Avoid sweet cooking wines, which can make the broth overly sweet and may add more salt than expected.

What can I use instead of daikon?

Turnip is the most practical swap and works well in large chunks, but it has a more earthy flavor and may soften faster. Add it at the same point as the daikon and start checking for tenderness after about 20 minutes. Carrots can supplement the stew, but they do not have daikon’s mild, juicy texture. If daikon is available, it gives the dish its characteristic balance.

Why is my braising liquid too salty or thin?

Saltiness can come from the stock, soy sauce, or a reduction that went too far. Add a little hot water or unsalted stock, taste, and repeat in small additions. If the broth tastes good but seems thin, simmer it uncovered briefly after the meat is tender, or use the optional cornstarch slurry. Do not boil hard to reduce it; that can overcook the daikon and make the beef fibers feel dry.

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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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