Beef Stew

with Bean Curd Sticks and Chinese Chestnuts

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Indulge in a bowl of hearty beef stew with sweet and savoury notes!

Let's start cooking!

Deep fried beef cubes in hot oil

Step 1 - Deep-fry beef cubes

  • Cut beef brisket into 1 inch cubes.
  • In a pot, heat up oil enough for deep frying.
  • Deep-fry the beef cubes for 20 seconds.
  • Drain excess oil on a paper towel lined plate and set aside.
    The oil should be relatively hot when deep frying the beef cubes (about 200°Cto 220°C)
Fried ginger, galangal, garlic and red wine

Step 2 - Make the stew

  • In a separate pot, heat up 2 Tbsp oil over high heat and fry ginger, galangal and garlic.
  • Stir-fry for 2 minutes, until fragrant.
  • Add ½ cup red wine and let it reduce until half of the liquid is left.
    Any kind of red wine can be used for this recipe.
Seasoned stew with hoisin sauce, palm sugar, vinegar, water, beef stock in a pot

Step 3 - Season the stew

  • Season the stew with hoisin sauce, palm sugar, 1 Tbsp white vinegar, 1 cup water and beef stock to the stew and bring to a boil.
Vegetables in beef stew with additional ingredients

Step 4 - Add vegetables to the stew

  • To the stew, add chinese chestnuts, white radish and carrots.
  • Cook for 30 minutes, until softened.
  • Add in beef cubes, 4 roughly chopped spring onion and 2 roughly chopped soaked bean curd sticks to the stew.
  • Let it simmer on medium heat for 5 minutes.

Garnish and Serve!

Beef stew garnished with spring onions and large chili slices

Transfer stew to serving bowl and garnish with 1 sliced spring onions and large chili slices. Serve hot.

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