Chinese Beef Stew Recipe with Instant Pot (Cantonese Style)

Introduction

Are you a fan of hearty, savory meals that can be made with minimal fuss? Then this Instant Pot Chinese Beef Stew recipe is just what you need! With a perfect blend of flavors and a melt-in-your-mouth texture, this dish is guaranteed to be a hit with family and friends.

Our Instant Pot Chinese Beef Stew is the culinary superhero you didn’t know you needed. It’s a flavor-packed, savory sensation that will make your taste buds do a happy dance. This practically cooks itself while you binge-watch your favorite series. So put on your apron (or don’t, we won’t judge!), grab your Instant Pot (or other pressure cooker), and let’s make some stew magic happen!

Today, I made my Chinese beef stew with beef brisket, fresh beancurd (or tofu) sticks, and dried mushroom.

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Choosing the Right Cut of Beef

When it comes to making a delicious Chinese Beef Stew, the cut of beef you choose can significantly impact the flavor and texture of the dish. Beef shank, beef brisket, and beef chuck are all excellent choices.

Beef shank, which comes from the leg portion of the cow, is lean yet incredibly flavorful and becomes wonderfully tender when slow-cooked. It also has some beef tendon running through out the meat which gives it a great mouth feel and it’s very healthy.

Beef brisket, cut from the lower chest or breast, is a marbled cut that renders a rich and robust flavor when stewed over time. It is the cut of beef that’s most used in Cantonese beef stew dishes.

Beef chuck, sourced from the shoulder area, is another great option with plenty of connective tissue that breaks down during slow cooking, resulting in a melt-in-your-mouth texture and depth of flavor. Each cut offers its own unique qualities to the stew, and your choice ultimately depends on personal preference.

For more cut of beef that’s appropriate for beef stew, please see this post.

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What You’ll Need

Main Ingredients

1. 3 lbs beef stew meat, cut into cubes
2. 4 cloves of garlic
3. 4 slices of ginger
4. 1 tablespoon of vegetable oil
5. 2 cups of water
6. 2 tablespoon of Chu Hou Paste
7. 1/4 cup of soy sauce
8. 1/4 cup of oyster sauce
9. 2 tablespoon of dark soy sauce (optional, for coloring)
10. 2 tablespoons of Chinese cooking rice wine or Shaoxing wine
11. 5-6 small rock sugar (helps to tenderize meat)
12. Salt and white pepper to taste
13. Green onion (optional) for garnish

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Additional Ingredients

This Chinese beef stew recipe couldThe below are optional but it will add to your dish and bulk it up. You could use any number of this.

1. 4 oz Dried mushrooms
2. 20 oz Beancurd sticks
3. 2 lbs Potato (not suggested if you plan to freeze for future)
4. 2 lbs Carrots

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Kitchen Tools

1. Instant Pot
2. Cutting board
3. Sharp knife
4. Wooden spoon

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Step-by-Step Guide to Making Instant Pot Chinese Beef Stew

Preparation Steps

1. If beef comes in one whole piece, cube meat into beef chunks roughly 1.5 inch pieces.
2. Blanch beef in a big pot of water for 3 minutes (optional but recommended if you have time). This ensures all the impurities will be released.
3. Peel garlic cloves and slightly bruise them.
4. Cut ginger into slices.
5. Dry mushroom (if using) – rinse thoroughly to remove any dirt and sand. Rehydrate with hot water in a bowl, covered, for 20 minutes, until softened. Use a scissor or knife to cut off the stem and discard.
6. Beancurd tofu stick (if using) – if using fresh ones, just rinse the tofu sticks in warm water to remove any excess oil. If using dry, rehydrate in warm water for about an hour in advance, until soft, then cut into 2 to 3-inch sticks.
7. Carrots and/or potatoes (if using) – peel and cut into big chunks.

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Cooking Introduction

1. Turn on your Instant Pot and set it to the sauté setting until the panel displays the word “Hot“. Add the vegetable oil to cover the bottom of the inner pot.
2. Add garlic and ginger and toast until fragrant.
3. Add Chu Hou paste and toast it for 15 seconds.
4. Add the beef (and mushroom if using), and mix everything to combine.
5. Pour in water, soy sauce, oyster sauce, rock sugar, and Chinese cooking wine. Stir well.
6. Close the lid of the Instant Pot and set it to manual high pressure for 45 minutes.
7. Once it’s done, let the pressure release naturally for 15 minutes. Then, carefully quick release any remaining pressure.
8. Open the lid and give the stew a good stir. Taste and adjust the seasoning if necessary.
9. If using beancurd tofu sticks, carrots and/or potatoes, add to pot now and set to manual high pressure to cook an additional 5 minutes. Quick release when done.

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Serving Suggestions

Serve your Chinese Beef Stew hot, preferably with steamed rice or noodles. Garnish with some fresh green onions or coriander for a pop of color and extra flavor.

Tips and Tricks for Perfect Chinese Beef Stew

1. Aim for a Richer Stew: If you want a thicker, richer stew, consider incorporating a cornstarch slurry (2 tablespoon of cornstarch with 1.5 tablespoon of cold water, mix well) at the end of your cooking time and stir it in.
2. Bulk Up Your Stew: Adding other veggies like potatoes or bell peppers not only makes your stew more substantial but also adds a variety of textures and flavors.
3. Don’t Rush the Browning Process: Ensure each piece of beef is properly browned by not overcrowding the pot. Brown the beef in batches if needed to get that ideal sear.
4. Release Pressure Naturally: Be patient and allow the pressure to release naturally. This process helps the beef to become more tender and flavorful.
5. Adjust the Seasoning: Always remember to taste your stew before serving. Adjust the seasoning as necessary to suit your palate.

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Health Benefits of Chinese Beef Stew

Chinese beef stew is not just a delicious comfort food, but also packs a nutritional punch. Beef is a great source of protein, essential for muscle growth and repair. Carrots are high in fiber and vitamin A, promoting good digestive health and eyesight. The garlic and ginger offer powerful antioxidants and anti-inflammatory benefits.

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Common Mistakes to Avoid

1. Overcrowding the pot: This prevents the beef from browning properly. If necessary, brown the beef in batches to ensure each piece gets a good sear.
2. Rushing the pressure release: Letting the pressure release naturally helps to tenderize the meat further and infuse it with more flavor. Also, meat tissue is in it’s expanded mode when the pressure cooking is done, it’ll need a period of time to slowly return to it’s normal state. If this process is rushed, meat could seized up a bit and making it tough.
3. Not tasting before serving: Always taste your stew and adjust the seasoning as needed.

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Alternative if not using Instant Pot

This recipe could also be cooked on stovetop in a big pot. I often cook this in a Le Creuset dutch oven. Cook time will be longer, roughly 2 hours to cook until soften.

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Making Ahead and Storing

This stew is a perfect make-ahead meal. It actually tastes even better the next day when the flavors have had more time to meld together.

To store, let the stew cool down, then transfer it into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.

To reheat, simply microwave it or warm it up on the stove.

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Conclusion

This Instant Pot Chinese Beef Stew is a true delight – a perfect blend of flavors, a hearty meal, and a burst of nutritional benefits. It’s perfect for a family dinner or a meal prep for the week. So, get your Instant Pot out and start cooking!

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Other instant pot recipe you might also like:

• Instant Pot Baby Back Ribs
• Instant Pot Honey Garlic Chicken

Also, check out this poor man’s beef stew recipe.

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Frequently Asked Questions (FAQs)