Get ready to cozy up with a bowl of pure comfort! This [Halal Chinese Beef and Potato Stew is a flavor explosion, featuring tender chunks of halal beef and soft, starchy potatoes simmered in a rich, aromatic sauce. It's an effortlessly elegant dish that brings the warmth and robust flavors of traditional Chinese home cooking right to your table, perfect for a satisfying family meal.
📜 Ingredients
2 pounds halal beef chuck, cut into 1.5-inch cubes
2 tablespoons neutral cooking oil (like vegetable or canola)
1 large yellow onion, roughly chopped
3 cloves garlic, minced
1 inch fresh ginger, peeled and sliced
4 medium potatoes, peeled and cut into 1.5-inch chunks
1/4 cup halal light soy sauce
1 tablespoon halal dark soy sauce (for color)
1 tablespoon sugar
2 star anise pods
1 small cinnamon stick
4 cups water or halal beef broth
Salt and freshly ground black pepper to taste
2 green onions, chopped, for garnish
📝 Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot, and sear until nicely browned on all sides. Remove the browned beef and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and sliced ginger to the pot and cook for another minute until fragrant, being careful not to burn the garlic.
- Return the browned beef to the pot. Stir in the light soy sauce, dark soy sauce, and sugar. Mix well to coat the beef.
- Add the star anise, cinnamon stick, and pour in the water or beef broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is very tender.
- After the beef has simmered, add the potato chunks to the pot. Stir gently to combine, ensuring the potatoes are mostly submerged in the liquid.
- Increase the heat slightly, bring the stew back to a gentle simmer, cover, and continue to cook for another 20-30 minutes, or until the potatoes are fork-tender.
- Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the star anise and cinnamon stick before serving.
- Ladle the hearty stew into bowls, garnish generously with fresh chopped green onions, and serve hot.
💡 Chef's Tips
- For an even richer flavor, you can add 1 tablespoon of halal oyster sauce (made with mushroom extract or vegetarian) along with the soy sauces.
- This stew pairs perfectly with steamed jasmine rice, allowing you to soak up every last drop of the delicious sauce. You can also serve it with crusty bread.
- If you're short on time, a pressure cooker can significantly reduce the cooking time for the beef. Cook the beef for about 30-40 minutes at high pressure before adding the potatoes.
