Savory Cantonese Braised Beef Stew with Black Mushrooms and Crispy Tofu
Experience the rich flavors and tender textures of this Savory Cantonese Braised Beef Stew, where succulent beef is slow-cooked to perfection with aromatic spices and earthy black mushrooms. This dish features crispy fried tofu that adds a delightful contrast in texture. Perfect for sharing with family and friends, this hearty stew is best paired with steamed rice for a satisfying meal that warms the soul. Follow this step-by-step recipe to create a heartfelt dish that celebrates the essence of traditional Chinese cooking.
8
Servings
350
Calories
13
Ingredients
Ingredients
beef stew meat
5 lbs (Chinese style, cut into 2-inch cubes)
ginger
1 lb (cut into 2-inch pieces)
brown bean sauce
1/4 cup
preserved red bean curd
6
star anise
6 (whole pieces)
onion powder
1 tablespoon
salt
2 tablespoons
Chinese rice wine
1 cup
dark soy sauce
1/2 cup
water
as needed
oil
for frying
Chinese black mushrooms
16 (soaked and stems removed)
fried tofu
16 (cut into cubes)
Instructions
1
Heat a large wok over high heat and add enough oil to coat the bottom. When the oil is hot and begins to smoke, add 1 pound of beef stew meat. Sear until deep brown on all sides, about 5-7 minutes. Transfer the browned beef to a large stock pot. Repeat this process for the remaining beef, browning in batches.
2
After all the beef is browned, deglaze the wok by adding about 1 cup of water and scraping up any browned bits from the bottom. Let it simmer for 5 minutes, then pour the liquid into the stock pot with the beef.
3
Add the ginger, brown bean sauce, preserved red bean curd, star anise, onion powder, and salt to the stock pot. Then pour in the Chinese rice wine and dark soy sauce. Stir to combine all ingredients.
4
Add enough water to the stock pot to cover the meat mixture completely. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and cover the pot. Allow it to simmer gently for about 3 hours, or until the meat is fork-tender.
5
After 3 hours, add the soaked black mushrooms to the pot and continue to simmer for an additional 30 minutes.
6
Finally, gently add the fried tofu cubes into the stew. Increase the heat to return the mixture to a rolling boil before reducing to simmer again for 15 minutes. Taste and adjust seasoning if necessary.
7
Serve hot over steamed rice.
Nutrition Information
20g
Fat
19g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cantonese Braised Beef Stew?
It is a traditional Cantonese dish featuring beef slow-cooked with aromatic spices, black mushrooms, and fried tofu in a rich, savory sauce.
How much beef stew meat is required for this recipe?
This recipe requires 5 pounds of beef stew meat, cut into 2-inch cubes.
What is the total simmering time for the beef?
The beef should simmer for approximately 3 hours, or until it is fork-tender.
How much ginger is used in this stew?
The recipe calls for 1 pound of ginger, cut into 2-inch pieces.
What are the primary savory ingredients in the sauce?
The sauce features brown bean sauce, preserved red bean curd, and dark soy sauce.
How do I prepare the Chinese black mushrooms?
The 16 black mushrooms should be soaked until soft and have their stems removed before being added to the pot.
When should I add the fried tofu to the stew?
Add the fried tofu during the final 15 minutes of simmering to allow it to absorb the flavors.
What is the purpose of dark soy sauce in this recipe?
Dark soy sauce provides a deep, rich color and a subtle sweetness to the braising liquid.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
What are the nutritional values per serving?
Each serving contains 350 calories, 35g of protein, 20g of fat, and 19g of carbohydrates.
Why should I sear the beef before simmering?
Searing the beef until deep brown enhances the flavor and locks in juices.
What is the recommended serving suggestion?
The stew is best served hot over steamed rice.
How much Chinese rice wine is needed?
The recipe uses 1 cup of Chinese rice wine.
How many pieces of star anise are included?
Six whole pieces of star anise are used for aromatic flavoring.
Can I use onion powder instead of fresh onions?
Yes, this recipe specifically uses 1 tablespoon of onion powder.
What is the first step in the cooking process?
The first step is to sear the beef in a hot wok with oil until browned on all sides.
How much salt is added to the pot?
Two tablespoons of salt are added to the stock pot.
How much brown bean sauce is used?
The recipe calls for 1/4 cup of brown bean sauce.
How many cubes of fried tofu are needed?
You should use 16 cubes of fried tofu.
How do I deglaze the wok?
Add about 1 cup of water to the wok after browning the beef and scrape up the browned bits.
Is this stew considered comfort food?
Yes, it is tagged as a hearty comfort food dish perfect for family meals.
How long do the mushrooms simmer in the stew?
The soaked mushrooms should simmer for 30 minutes before adding the tofu.
What type of pot should I use for simmering?
A large stock pot is recommended for the long simmering process.
Does the recipe include fiber or sugar details?
No, the fiber and sugar content are not specified in this recipe data.
What is the texture of the fried tofu in the stew?
The fried tofu adds a delightful crispy-yet-absorbent contrast to the tender beef.
How much water should I add to the stock pot?
Add enough water to cover the meat mixture completely.
What is preserved red bean curd?
It is a fermented tofu that provides a unique salty and savory depth to Cantonese dishes.
Can the seasoning be adjusted?
Yes, you should taste the stew at the end and adjust the seasoning if necessary.
Is this a traditional Chinese recipe?
Yes, it celebrates the essence of traditional Chinese and Cantonese cooking.
What heat level should I use for searing the beef?
The beef should be seared over high heat in a hot wok.