Potato Beef Stew (土豆炖牛肉)

土豆炖牛肉

Potato Beef Stew (土豆炖牛肉) — Home-styleNationwide home cooking.

Ingredients

• beef chuck or brisket, 3 cm chunks
• potatoes (waxy), peeled and cubed
• carrots, cut into chunks
• ginger, sliced
• scallions
• star anise
• cinnamon stick
• light soy sauce
• dark soy sauce
• Shaoxing wine
• sugar
• neutral oil

Instructions

1. Blanch the beef: bring a pot of water to boil, add beef, cook 3 minutes, skim the foam, rinse and drain. (Gray foam rises; beef firms and darkens slightly)
2. Heat oil in a heavy pot over medium-high. Sear the beef in one layer until browned on all sides, about 5 minutes. Don't rush this — browning = flavor. (Beef is deep brown on the outside, not gray)
3. Add ginger, scallions, star anise, cinnamon, and Shaoxing. Stir 1 minute until aromatic. (Aromatics sizzle; wine evaporates in steam)
4. Add soy sauces and sugar, stir 1 minute. Add enough boiling water to cover the beef by 2 cm. Bring to a boil, skim, cover, and simmer 45 minutes. (Liquid is deep brown; beef simmers gently)
5. Add potatoes and carrots. Stir to submerge. Cover and simmer 20 more minutes, until the potatoes are fork-tender. (Potatoes are soft at the edges, broth slightly thickened by starch)
6. Taste and adjust salt (soy brands vary). For a thicker sauce, simmer uncovered 5-10 minutes. Garnish with scallions and serve over rice. (Broth is rich and glossy; beef shreds at a touch)