Taiwanese beef stew uses tomatoes introduced by Japanese colonizers in 1895—creating Asia's most unexpected comfort food fusion.
Taiwanese Beef Stew – My Way
Warm up your winter nights with my twist on Taiwanese Beef Stew! This hearty dish features tender beef simmered to perfection in a fragrant blend of star anise and soy sauce, creating a rich and savory broth that’s simply irresistible. Serve it over a bed of fluffy rice for a cozy meal that warms both the body and soul!
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 carrots
- Garlic
- 2 onions
- Pepper
- 3 potatoes
🥩Meat & Seafood(3)
- Paleron de bœuf (454 g)
- Chicken broth
- Veal stock
🫙Pantry Staples(2)
- Spicy oil
- Tomato paste
🍯Sauces & Condiments(2)
- Salty soy sauce
- Sweet soy sauce
👨🍳 Instructions
- 1
Sear the beef chuck in a hot pot until browned on all sides, then remove and set aside.
- 2
In the same pot, add sliced onions to deglaze the pot.
- 3
Add tomato paste, garlic, sweet soy sauce, salty soy sauce, spicy oil, chicken broth, veal stock, and pepper. Add enough liquid to cover the meat, return the beef to the pot, and let simmer for 1.5 hours over medium heat.
- 4
When the meat starts to become tender, add the carrots and potatoes without rinsing the starch to help thicken the sauce naturally.
- 5
Once the vegetables are cooked, add a mixture of flour and cooking broth (or cornstarch) to thicken. Cook for another 20 minutes.
- 6
Serve with white rice on the side, plated and served hot.
💡 Pro Tips
- ✓Sear beef chuck at 400-450°F surface temperature to develop the Maillard reaction, creating complex flavor compounds that will deepen during the 1.5-hour braise.technique400-450°F
- ✓Add carrots and potatoes only after 1.5 hours when collagen has begun converting to gelatin, as their natural sugars can interfere with proper protein breakdown if added too early.timing1.5 hours
- ✓Create your flour slurry using a 1:2 ratio of flour to cool broth to prevent lumping, as hot liquid will cause flour proteins to seize instantly.technique1:2 ratio
- ✓Keep your simmer at 185-195°F rather than a rolling boil, as higher temperatures will cause meat fibers to contract and expel moisture, resulting in tough, dry beef.technique185-195°F
- ✓Don't rinse the potatoes before adding them because their surface starch acts as a natural thickener, contributing 15-20% more body to your final sauce.ingredient15-20% thickening
Share this recipe
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
Taiwanese beef stew uses tomatoes introduced by Japanese colonizers in 1895—creating Asia's most unexpected comfort food fusion.
Taiwanese Beef Stew – My Way
Warm up your winter nights with my twist on Taiwanese Beef Stew! This hearty dish features tender beef simmered to perfection in a fragrant blend of star anise and soy sauce, creating a rich and savory broth that’s simply irresistible. Serve it over a bed of fluffy rice for a cozy meal that warms both the body and soul!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 carrots
- Garlic
- 2 onions
- Pepper
- 3 potatoes
🥩Meat & Seafood(3)
- Paleron de bœuf (454 g)
- Chicken broth
- Veal stock
🫙Pantry Staples(2)
- Spicy oil
- Tomato paste
🍯Sauces & Condiments(2)
- Salty soy sauce
- Sweet soy sauce
👨🍳 Instructions
- 1
Sear the beef chuck in a hot pot until browned on all sides, then remove and set aside.
- 2
In the same pot, add sliced onions to deglaze the pot.
- 3
Add tomato paste, garlic, sweet soy sauce, salty soy sauce, spicy oil, chicken broth, veal stock, and pepper. Add enough liquid to cover the meat, return the beef to the pot, and let simmer for 1.5 hours over medium heat.
- 4
When the meat starts to become tender, add the carrots and potatoes without rinsing the starch to help thicken the sauce naturally.
- 5
Once the vegetables are cooked, add a mixture of flour and cooking broth (or cornstarch) to thicken. Cook for another 20 minutes.
- 6
Serve with white rice on the side, plated and served hot.
💡 Pro Tips
- ✓Sear beef chuck at 400-450°F surface temperature to develop the Maillard reaction, creating complex flavor compounds that will deepen during the 1.5-hour braise.technique400-450°F
- ✓Add carrots and potatoes only after 1.5 hours when collagen has begun converting to gelatin, as their natural sugars can interfere with proper protein breakdown if added too early.timing1.5 hours
- ✓Create your flour slurry using a 1:2 ratio of flour to cool broth to prevent lumping, as hot liquid will cause flour proteins to seize instantly.technique1:2 ratio
- ✓Keep your simmer at 185-195°F rather than a rolling boil, as higher temperatures will cause meat fibers to contract and expel moisture, resulting in tough, dry beef.technique185-195°F
- ✓Don't rinse the potatoes before adding them because their surface starch acts as a natural thickener, contributing 15-20% more body to your final sauce.ingredient15-20% thickening