Cooking time: 40 min

Serving: 6

Ingredients:

●     1 beef chuck roast (2 to 3 lbs / 1 to 1.3 kg), cut into 1.5” (3 cm) chunks (or brisket, neck bone, shin bone)

●     1/4 cup Shaoxing wine

●     1/4 cup light soy sauce (or soy sauce)

●     1 tablespoon dark soy sauce

●     1 tablespoon sugar

●     1/2 teaspoon coarsely ground black pepper

●     1/2 teaspoon salt

●     6 dried chili peppers

●     1 thumb ginger, sliced

●     3 green onions, halved crosswise

●     4 bay leaves

●     1-star anise

●     1 cinnamon stick

●     2 medium waxy potatoes, cut into 2” (5 cm) pieces (or one large russet potato)

●     1 large carrot, cut into 2” (5 cm) pieces

Instructions:

1. Place the beef in a 4-qt (3.78-L) Dutch oven or large pot. Add 4 cups of cold tap water so the water just covers the beef. Heat the pot over medium-high heat until it reaches a gentle boil. Stir occasionally to prevent the beef from sticking to the bottom of the pot. Turn to medium heat. Let it boil gently for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it until the broth is clear.
2. To make the dish in an Instant Pot
3. Transfer the beef and 1 cup of broth from the beef's boiling water to your Instant Pot.
4. Add the Shaoxing wine, light soy sauce, dark soy sauce, sugar, black pepper, and salt. Stir a few times to distribute the ingredients evenly.
5. Add the dried chili pepper, ginger, green onions, bay leaves, star anise, and cinnamon stick. Make sure most of the dried spices are submerged in the liquid.
6. Seal the Instant Pot. Set the pressure to high and the timer for 40 minutes for chuck roast, 50 minutes for neck and shin bones, and 60 minutes for brisket.
7. Once cooked, let it release pressure naturally for at least 20 minutes before using manual release.
8. Remove the green onion, ginger, and spices as much as you can and discard them.
9.  
10. Move the beef pieces to one side of the pot. Add the potato and carrot and submerge them in the broth as much as you can.
11. Seal the Instant Pot again. Set the pressure to high and timer for 2 minutes.
12. Once cooked, let release pressure naturally, for at least 20 minutes, before using manual release.
13. To make the dish on the stovetop
14. Add the Shaoxing wine, chili peppers, ginger, green onion, bay leaves, sugar, dried chili pepper, black pepper, ginger, green onions, bay leaves, star anise, and cinnamon stick (*Footnote 1). Turn to medium-low heat. Let simmer, covered, for 40 minutes for chuck roast. Simmer for 60 minutes for brisket, neck, or shin bones.
15. Add the light soy sauce, dark soy sauce, and salt. Stir to mix well. Continue simmering uncovered until the beef turns tender but not to the point of falling apart, about 1.5 hours for chuck roast and 2 hours for brisket, neck, or shin bones.
16. Remove as much ginger, green onion, and dried spices as possible and discard them. Add the carrots and potatoes. Simmer uncovered for another 20 to 30 minutes or so until the veggies are tender.
17. Serve and store
18. Serve hot as a main over steamed rice or boiled noodles. You can also use the beef stew to make noodle soup by adding more water to the broth.
19. The beef stew can be stored in the fridge for 3 to 4 days or in the freezer for up to 3 months.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chinese-beef-stew/