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Cantonese Beef Stew
A hearty Cantonese-inspired stew made with tender beef and a rich, savory sauce. This dish is perfect for a cold winter's night.
⏱170 min🍽4 servings📊medium
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Ingredients
- ●1 pound beef stew meat
- ●2 tablespoons velvetfor coating beef
- ●1/4 cup cantonese sauce
- ●2 tablespoons almond oil
- ●2 inches gingersliced
- ●3 cloves garlicminced
- ●1 bunch bok choychopped
- ●1 cup stewbeef broth
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Instructions
- 1
Preheat oven to 300°F.
- 2
Coat beef with velvet and season with salt and pepper.
- 3
Heat almond oil in a large Dutch oven over medium-high heat.
- 4
Sear beef until browned, then remove from pot.
- 5
Reduce heat to medium and add ginger and garlic.
- 6
Cook until fragrant, about 1 minute.
- 7
Add cantonese sauce, beef broth, and browned beef to pot.
- 8
Bring to a boil, then cover and transfer to oven.
- 9
Braise for 2-3 hours, or until beef is tender.
- 10
Stir in chopped bok choy and cook until wilted.
- 11
Serve hot, garnished with sliced green onions.