INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW
A hearty beef and vegetable stew featuring the robust savory flavour of Chinese five spice. Quick and easy to prepare with the Instant Pot!
Provided by Marie
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
- Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
- Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
- Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
- Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
- Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.
Nutrition Facts : Calories 428 calories, Carbohydrate 29.1 grams carbohydrates, Fat 23 grams fat, Protein 27.6 grams protein, ServingSize 1
FIVE-SPICE BEEF STEW
Make and share this Five-Spice Beef Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, heavy pot, warm the oil over med-high heat.
- Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
- Transfer to a bowl.
- Add the broth and stir to scrape up any browned bits on the bottom of the pot.
- Return the meat to the pot.
- Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
- Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
- Using a large spoon, skim the fat from the surface of the stew.
- Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
- Serve.
Nutrition Facts : Calories 47.5, Fat 2.6, SaturatedFat 0.3, Sodium 977.7, Carbohydrate 3.1, Fiber 1, Sugar 1.4, Protein 2.6
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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