Name: Chinese Beef Stew with Peanuts
Cuisine: Chinese
Ingredients: 4 tbsp rapeseed oil; 4 cloves garlic (finely chopped); 1 large onion (finely chopped); 500 g stewing steak (cubed); 50 g sweet potato (chopped); 40 g dried porcini mushrooms (soaked in hot water); 200 g chestnut mushrooms (sliced); 1 tbsp black bean sauce; 1 tbsp hoisin sauce; 1 tbsp brown sugar; 110 ml chicken stock; 75 ml rice wine; 100 g roasted peanuts

Chinese Beef Stew with Peanuts

To celebrate this years Chinese New Year I have made a Chinese beef stew. Unlike most Chinese dishes this calls on the traditional stewing technique of North East China.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

4 tbsp rapeseed oil
4 cloves garlic finely chopped
1 large onion finely chopped
500 g stewing steak cubed
50 g sweet potato chopped
40 g dried porcini mushrooms soaked in hot water
200 g chestnut mushrooms sliced
1 tbsp black bean sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
110 ml chicken stock
75 ml rice wine
100 g roasted peanuts

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

4 tbsp rapeseed oil
4 cloves garlic finely chopped
1 large onion finely chopped
500 g stewing steak cubed
50 g sweet potato chopped
40 g dried porcini mushrooms soaked in hot water
200 g chestnut mushrooms sliced
1 tbsp black bean sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
110 ml chicken stock
75 ml rice wine
100 g roasted peanuts

Instructions

Heat the oil in the inner pot and add the garlic and onions. Cook for until the onions soften.
Add the beef and stir-fry until it starts to brown.
Add all of the remaining ingredients except the wine. Top up with more stock or water to cover everything.
Bring to the boil then turn down to the heat and simmer for 5 minutes.
Turn off the heat and place the inner pot into the insulated outer container.
Shut the lid and leave to thermal cook for a minimum of 3 hours.
Before serving stir in the rice wine and check the seasoning.
Serve with rice and stir fried pak choi and a sprinkle of peanuts.

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Chinese Beef and Carrots - Video

Based on a recipe by Keith Floyd from his book Floyd's China, "Chinese Beef and Carrots" is an ideal meal to cook in a thermal cooker. Cuisine from Sichuan include a number of beef dishes as they are very popular among the Chinese Muslims and this was one of the areas Floyd visited during his TV series on China. I have made a few alterations to the original recipe but it basically stays the same. Like all of my recipes they can be used in a slow cooker but you will not have the same energy saving as when cooking in a thermal cooker.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Instructions

Heat the oil in the inner pot over a medium heat.
Add the garlic, ginger and spring onions and cook until golden brown.
Add the beef and all the remaining ingredients except the water. Stir well.
Pour over water to cover the meat and carrots.
Bring to the boil and then simmer for 5 minutes.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 3 hours.

Cooking the rice in the top pot

Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 3 hours.

Before serving

Check the seasoning and adjust with salt and pepper if needed
Serve with the rice and some stir fry vegetables

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