Chinese beef stew


  • 2 lb beef brisket or stew meat or tendon mix, trimmed of fat, cut into 1″ cubes
  • 3 lb Chinese turnips, white daikon radish, or carrots; peeled, cut into 1″ cubes
  • 3-5 cups chicken broth
  • 3.5 oz. ginger, thickly sliced
  • 5 shallots, minced
  • 2 cloves of garlic, minced
  • 3 bean curd sticks, soaked in water 2 hours and cut into 1.5″ pieces
  • 10 shiitake mushrooms, reconstituted, stemmed and sliced, with liquid reserved


  • 2 licorice slices 甘草片
  • 1 tsao ko cardamon (Amomum tsaoko) 草果
  • 1 dried tangerine peel
  • 1 cinnamon stick (½ of it’s fresh)
  • 1 star anise
  • 3 dashes white pepper powder
  • 2 bay leaves
  • 1/3 tsp Szechuan peppercorn


  • 3.5 oz / 100g Chu Hou sauce
  • 5g five-spice powder
  • 2 tbsp of sugar
  • 2 tbsp light soy sauce
  • 100 ml shaoxing wine
  • 1 tbsp dark soy sauce
  1. Lightly flour the beef cubes and sear on all sides until light brown. Add to crockpot with the cubed turnip/daikon/carrot.
  2. Sauté the shallots, garlic, ginger until fragrant.
  3. Add the aromatics ingredients for a quick sauté.
  4. Add the sauce ingredients, stir in 3 cups chicken broth. Bring to a boil.
  5. Add boiling sauce to crockpot. Now add remaining boiling chicken broth to crockpot until ingredients are covered.
  6. Cook for 2 hours on high. Add the bean curd sticks. Continue cooking for 4 more hours, or until beef is tender. Let sit overnight for best flavor.

For Instant Pot: add 0.5 cup of the shiitake mushroom liquid instead of 3-5 cups broth. Pressure cook beef, mushrooms, liquid, sauce and aromatics on High for 30 minutes. Remove beef. Pressure cook radish/carrots and bean curd on High for 10 minutes. Combine everything together.