This dish, Spicy Beef Stew with Potatoes, is my COMFORT food! When I was little, I loved potatoes so much that I wanted my mom to cook me potatoes every day. Of course, my mom didn’t do that! However, she did make me varieties of potato dishes, and among them, Spicy Beef Stew with Potatoes was my favorite. And it still is! Being the oldest child in the family, I helped my mom a lot when she was cooking in the kitchen. So I learned this dish from her. Yum! Yum!
Not surprisingly, my daughter likes potatoes, too. I guess, it’s in our genes. She loves my Spicy Beef Stew with Potatoes! For this year’s family Chinese New Year dinner (about 2 weeks ago), I made this dish again. Since I was making several dishes at the same time for the big dinner, I didn’t get a lot of pictures for the process. Hope the pictures I took with the cooking directions can guide you through. If you have questions, or would like to share your experience in cooking the Spicy Beef Stew with Potatoes, please leave a comment.
- 2 lbs. beef roast
- 5 medium potatoes
- 6 cloves of garlic
- 1 big slice of ginger
- 1 medium onion
- 2 tbsp. of Pixian chili paste
- 2 tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 tbsp. rice wine
- 2 star anise
- 10 Sichuan peppercorns
- ½ tsp. garlic powder
- ½ of a cinnamon stick
- 1 1/2 tbsp. vegetable oil
- 1 tsp. black or white vinegar
- 1 tbsp. brown sugar
- 2 cups beef both
- pinch of five spice powder
- 1/2 tsp. ground black pepper
- chopped cilantro (to top off the stew when served)
- salt to your taste
- Mince the garlic cloves and ginger.
- Chop the onion into small pieces.
- Peel and dice the potatoes. The diced potato needs to be put in cold water to prevent it from turning dark.
- Cut the beef into cubes about 1 1/2 inches and marinate with 1 tablespoon of rice wine or lemon, 1/2 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, and 2 tablespoons of light soy sauce.
- Put the beef in the fridge and set for 10 minutes.
Heat a dutch oven over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the base. After the oil is heated, put in the beef to brown it. After the beef is brown, take it out and put it in a plate.
Add ½ tablespoon of vegetable oil to the dutch oven and put in 2 star anise, half of a cinnamon stick, and about 10 Sichuan peppercorns. If you don’t have Sichuan peppercorns, you can use black peppercorns. After you already smell the fragrance of the star anise, cinnamon, and peppercorns, put in the minced garlic and ginger. After the garlic turns slightly brown, put in the chopped onion. After the onion becomes soft, put in 2 tablespoons of Pixian chili paste and a teaspoon of dark soy sauce. Stir them together for about 2 minutes, add a tablespoon of brown sugar, and then pour in 2 cups of beef broth.
After the juice is boiling, put in the browned beef. The juice should be about 3 inches higher than the beef because it will take about 2 hours for the beef to turn soft. If not enough juice, add more beef broth or water. Secret: Add 1 teaspoon of white or black vinegar in the pot. The vinegar will help the beef to turn soft.
Simmer the beef for about 2 hours or until it is soft. Put in the chopped potato. Add ½ teaspoon of salt or to your taste, and a pinch of five spice powder.
Simmer until the potato is soft.
The stew is supposed to have some juice. If you see the potato soaks up all the juice, add some beef broth or water.
The stew goes well with rice. The large pieces of chili from the chili paste and the star anise are just for flavoring and aren’t meant to be eaten. You can just remove them from each bowl when serving. Top with chopped cilantro and enjoy!