Taiwanese beef stew uses soy sauce aged in 200-year-old wooden vats, creating deeper umami than any Western braising liquid.
Taiwanese Beef Stew – My Way
Dive into a bowl of my cozy Taiwanese Beef Stew, where tender chunks of beef and aromatic five-spice blend together to create a heartwarming experience. This dish simmers low and slow, allowing the flavors to meld beautifully, making it the ultimate winter comfort food. Perfectly paired with steamed rice or noodles, it's a delightful way to lift your spirits on chilly days!
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. Remove the meat and set aside.
- 2
In the same pot, add sliced onions to capture all the cooking juices.
- 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 meat 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, plate, and serve hot.
💡 Pro Tips
- ✓Sear beef chuck at 400-450°F surface temperature to develop Maillard reactions that create over 600 flavor compounds, but don't overcrowd the pot or steam will prevent proper browning.technique400-450°F surface temp
- ✓Add potatoes in the final 30-40 minutes of cooking because their starches break down completely after 45 minutes, turning into mush instead of maintaining texture.timing30-40 minutes
- ✓Mix flour slurry at 1:2 ratio (flour to cool liquid) and whisk vigorously to prevent lumps, as hot liquid will cause flour proteins to seize and create clumps.technique1:2 ratio flour to liquid
- ✓Maintain stew temperature at 185-195°F during simmering because higher temps cause collagen to contract rapidly and squeeze out moisture, making meat tough.timing185-195°F
- ✓Use sweet soy sauce (kecap manis) at 2:1 ratio to regular soy sauce for authentic Taiwanese flavor profile, as it contains 40-50% palm sugar that caramelizes during long cooking.ingredient2:1 ratio, 40-50% palm sugar
Share this recipe
Prep
15
min
Cook
90
min
Serves
4
people
Level
intermediate
Share this recipe
Taiwanese beef stew uses soy sauce aged in 200-year-old wooden vats, creating deeper umami than any Western braising liquid.
Taiwanese Beef Stew – My Way
Dive into a bowl of my cozy Taiwanese Beef Stew, where tender chunks of beef and aromatic five-spice blend together to create a heartwarming experience. This dish simmers low and slow, allowing the flavors to meld beautifully, making it the ultimate winter comfort food. Perfectly paired with steamed rice or noodles, it's a delightful way to lift your spirits on chilly days!
📝 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. Remove the meat and set aside.
- 2
In the same pot, add sliced onions to capture all the cooking juices.
- 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 meat 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, plate, and serve hot.
💡 Pro Tips
- ✓Sear beef chuck at 400-450°F surface temperature to develop Maillard reactions that create over 600 flavor compounds, but don't overcrowd the pot or steam will prevent proper browning.technique400-450°F surface temp
- ✓Add potatoes in the final 30-40 minutes of cooking because their starches break down completely after 45 minutes, turning into mush instead of maintaining texture.timing30-40 minutes
- ✓Mix flour slurry at 1:2 ratio (flour to cool liquid) and whisk vigorously to prevent lumps, as hot liquid will cause flour proteins to seize and create clumps.technique1:2 ratio flour to liquid
- ✓Maintain stew temperature at 185-195°F during simmering because higher temps cause collagen to contract rapidly and squeeze out moisture, making meat tough.timing185-195°F
- ✓Use sweet soy sauce (kecap manis) at 2:1 ratio to regular soy sauce for authentic Taiwanese flavor profile, as it contains 40-50% palm sugar that caramelizes during long cooking.ingredient2:1 ratio, 40-50% palm sugar