Chinese Stew Recipe with Beef, Daikon, and Warm Spices

This Chinese-style beef stew braises chuck with daikon, carrots, soy sauce, ginger, and warming spices until the meat is tender and the broth savory. It is a home-style take on soy-braised stews, with regional and family versions varying in seasoning and vegetables; serve it over rice or noodles to catch the rich cooking liquid.

Ingredients

2 lb (900 g) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or avocado oil
1 medium yellow onion, about 1 cup (150 g) chopped
1 piece fresh ginger, 2 inches (5 cm), peeled and sliced into coins
4 garlic cloves (about 12 g), lightly crushed
⅓ cup (80 ml) regular soy sauce
2 tbsp (30 ml) Shaoxing rice wine
1 tbsp (15 ml) dark soy sauce, optional, for deeper color
4 cups (960 ml) unsalted beef broth or water
1 tbsp (12 g) brown sugar or rock sugar
2 whole star anise pods (about 2 g)
1 small cinnamon stick, about 3 inches (8 cm)
1 dried bay leaf
1 lb (450 g) daikon radish, peeled and cut into 1-inch (2.5 cm) chunks
2 medium carrots, about 1 cup (180 g), peeled and cut into 1-inch (2.5 cm) chunks
2 scallions (about 30 g), thinly sliced, for serving
1 tsp (5 ml) toasted sesame oil, optional, for finishing

Instructions

Prepare the ingredients (25 minutes). Pat the beef dry with paper towels and season it with the salt and pepper. Cut the onion, ginger, daikon, and carrots, and lightly crush the garlic. Measure the soy sauces, wine, broth, sugar, and spices before you begin cooking. Drying the beef helps it brown instead of steaming in the pot.
Brown the beef (12 minutes). Heat the neutral oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Arrange the beef in a single layer, working in batches if necessary so the pieces have space around them. Sear, turning as needed, until several sides are deeply browned, about 10 to 12 minutes total. Transfer the beef to a plate. If the pot looks dry between batches, add a small splash of oil.
Build the aromatic base (4 minutes). Reduce the heat to medium. Add the onion and cook for about 2 minutes, stirring and scraping up browned bits. Add the ginger and garlic and stir for 30 seconds. Pour in the Shaoxing wine and simmer for about 2 minutes, scraping the bottom of the pot as the wine reduces. Shaoxing wine adds a mellow, fermented aroma; if you do not have it, use dry sherry or simply replace it with an equal amount of broth.
Braise the beef (88 minutes). Return the beef and any juices to the pot. Add the regular soy sauce, dark soy sauce if using, broth or water, sugar, star anise, cinnamon, and bay leaf. Bring the liquid to a gentle boil, about 3 minutes, then lower the heat so it barely simmers. Cover and cook for 85 minutes, stirring once or twice. Keep the lid on between checks and adjust the heat if the liquid is bubbling vigorously. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; for this braise, check a large piece with a food thermometer if needed, then continue cooking until the beef is fork-tender.
Add the vegetables (23 minutes). Stir in the daikon and carrots, cover, and simmer gently for about 23 minutes. The vegetables should be tender when pierced but still hold their shape, and the beef should yield easily to a fork. If the meat is not tender yet, cook for another 10 to 15 minutes and check again; chuck can vary depending on the size of the pieces and the cut.
Season and serve (3 minutes). Remove the star anise, cinnamon stick, and bay leaf. Taste the broth and add a little more salt or soy sauce if it needs it. Stir in the sesame oil, if using, and let the stew stand for 3 minutes before ladling it into bowls. Scatter sliced scallions over the top.

Tips

Choose a cut that benefits from a long braise. Chuck has enough connective tissue to become tender and enrich the broth as it cooks. Avoid very lean steak, which can turn dry before it becomes soft. Cut the beef into pieces of similar size so they finish at roughly the same time.
Do not crowd the pot while browning. A crowded pan traps steam and leaves the meat pale. If the cubes touch, brown them in two or three batches; the extra few minutes pay off in a deeper, more savory base. Let the pot heat back up between batches if it cools noticeably.
Adjust the salt after the braise. Soy sauce varies in saltiness, and broth can be salted too. Starting with unsalted broth makes it easier to control the final seasoning. If the broth tastes too salty, add a splash of water and serve with plain rice rather than adding sugar to mask the salt.
Keep the simmer gentle. A hard boil can make the beef fibers tighten and break the vegetables apart. Look for occasional small bubbles, not a rolling boil. If the liquid reduces too much before the beef is tender, add hot water or broth a little at a time.

Serving Suggestions

Serve the stew in wide bowls with steamed jasmine rice, short-grain rice, or plain noodles. Spoon plenty of broth over the starch, then add beef, daikon, and carrots to each bowl. The rice or noodles balance the savory sauce and make the meal more filling without requiring a complicated side dish.

For a vegetable side, offer quickly blanched or stir-fried greens such as bok choy, gai lan, or spinach. Their fresh, slightly bitter flavor contrasts with the mellow braise. A simple cucumber salad with rice vinegar can also add a crisp, tangy element. Keep extra sliced scallions at the table, and offer chili crisp or sliced fresh chilies separately so each person can choose their preferred heat.

Variations

Use brisket or beef shank: Either can work in place of chuck. Brisket may need a little longer to soften, while shank brings a more gelatin-rich broth. Cut the meat into manageable chunks and use tenderness, rather than the clock alone, as the final guide.

Make it without daikon: Daikon is a mild winter radish that absorbs the braising liquid while staying pleasantly substantial. If it is unavailable, use turnip or extra carrots. Turnip tastes earthier and can soften faster, so check it after 15 minutes; carrots will make the stew sweeter and less traditionally radish-forward.

Change the spice profile: Star anise and cinnamon give this version a warm, fragrant character. For a less licorice-like aroma, use one star anise pod or leave it out. A strip of dried tangerine peel is another optional addition; it brings a citrusy fragrance, but is not essential. These seasonings appear in different combinations across Chinese braised dishes, so adjust them to taste rather than treating one blend as universal.

Add mushrooms or tofu: Add 8 oz (225 g) quartered shiitake mushrooms along with the daikon for a deeper, earthy broth. For a meat-free variation, replace the beef with 14 oz (400 g) firm tofu and use vegetable broth. Skip the long braise: simmer the broth and vegetables until tender, then add browned tofu for the final 10 minutes. The result is lighter and will not have the same beef-rich body.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The flavors often settle and become more integrated overnight; lift off any firm layer of fat from the chilled surface if you prefer a leaner broth.

For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion, and thaw it overnight in the refrigerator before reheating. The daikon and carrots may soften somewhat after freezing, but the broth and beef generally reheat well.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Add a splash of water or broth if the sauce has thickened. You can also use a microwave-safe dish, covered loosely, stirring midway through heating; check the center with a food thermometer to confirm leftovers reach 165°F (74°C). Avoid leaving the stew at room temperature while serving for more than 2 hours.

Frequently Asked Questions

Can I make this Chinese stew in advance?
Yes. Cook it fully, cool it, and refrigerate it within 2 hours. Reheat it gently to 165°F (74°C) before serving. Making it a day ahead is convenient because the broth has time to take on the flavors of the beef, soy, ginger, and spices. If you want the vegetables firmer, cook them just until tender and avoid reheating the stew at a hard boil.

Can I make it without Shaoxing wine?
Yes. Dry sherry is the closest easy substitute and can be used in the same quantity. If you do not use alcohol, replace the wine with broth or water and keep the rest of the recipe unchanged. The stew will still be savory, though it will lose some of the wine’s distinctive fermented aroma.

Why is my beef still tough after the stated cooking time?
Beef chuck pieces can differ in size and connective tissue, and a simmer that is too low may slow the braise. Continue cooking at a gentle simmer in 10- to 15-minute increments until a fork slides into the beef easily. Make sure there is enough liquid to keep the bottom of the pot from drying out, and keep the lid on while it cooks.

Can I use a slow cooker?
For a slow-cooker adaptation, brown the beef and soften the aromatics in a skillet first, then transfer them with the liquids and spices to the cooker. Cook on low until the beef is tender, usually about 7 to 8 hours, adding the daikon and carrots during the final 2 to 3 hours so they do not become mushy. Slow cookers vary, so check tenderness and food temperature rather than relying on time alone.

What can I use instead of dark soy sauce?
Dark soy sauce is optional and mostly deepens the stew’s color while adding a slightly rounder flavor. Use regular soy sauce if that is what you have, but add it sparingly and taste before adding more because it can increase the saltiness. The stew will look lighter without dark soy, but it will still taste complete.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).