Instant Pot Chinese Beef Stew (土豆烧牛肉) – the Ultimate Comfort Food

Do you have a household staple that’s deeply embedded in your memory? For me, it’s this hearty Chinese Beef Stew with potatoes. Growing up in northern China, stews with potatoes and carrots were a common sight on our dinner table, especially during the winter months when fresh produce was scarce many years ago.

I still remember how comforting it was to ladle the soft, almost creamy potatoes over a bowl of steaming rice. The potatoes would melt into the rice, creating the most satisfying bite. It’s the kind of food that feels like a warm hug on a cold day.

Over the years, I’ve taken my dad’s beloved recipe and adapted it for the Instant Pot to make it quicker and easier for busy weeknights. Don’t worry, though—this recipe works just as well on the stovetop or in a slow cooker if you prefer a more traditional approach.

Get ready to bring some serious comfort to your table with this quick and flavorful twist on a classic family favorite!

Love beef dishes? Try our mouthwatering Pan-Fried Beef with Golden Garlic or warm up with a bowl of rich Chinese Braised Beef Noodle Soup.

What You Will Need To Make Chinese Beef Stew

Choosing the Best Beef for Stew

When it comes to making a flavorful and tender beef stew, the choice of beef cut is essential. For any beef stew, I prefer to use beef finger meat, which comes from the spaces between the rib bones. This cut is well-marbled, resulting in tender and juicy bites. The fat content not only enhances the texture but also adds incredible depth of flavor to the stew.

Another excellent option is beef chunks, such as beef shank or brisket. These cuts have higher collagen content, which slowly melts during cooking, creating a luscious, silky texture and enriching the stew.

Because I’m using an Instant Pot to simplify the process, I’ve adapted the traditional blanching step. Instead of boiling the meat first, I soak the beef in cold water to draw out any excess blood. This method not only reduces the foam during cooking but also removes any unwanted flavors, ensuring a cleaner and richer stew base.

Cooking time is another crucial factor for achieving the perfect beef stew. The beef needs to cook long enough to break down the connective tissues and collagen, which transforms tougher cuts into melt-in-your-mouth goodness.

With these tips, your beef stew will turn out hearty, flavorful, and irresistibly tender every time!

Other Ingredients

• Onion: Adds natural sweetness and depth to the stew, balancing the flavors. It also breaks down during cooking, enriching the broth with a silky texture.
• Tomato: Provides natural umami and acidity, which helps tenderize the beef and brightens the overall flavor of the dish.
• Shaoxing Wine: Reduces any gamey or meaty flavor from the beef while adding a subtle depth and complexity to the stew.
• Soy Sauce: Brings a savory, umami-packed taste while enhancing the overall seasoning.
• Dark Soy Sauce: Contributes a deeper, richer color to the stew, making it visually appealing and more flavorful.
• Oyster Sauce: Adds a rich umami flavor and a hint of natural sweetness to the dish.
• Sugar: Balances the saltiness from the soy sauces and enhances the overall flavor profile of the dish.
• Black Pepper: Adds a subtle heat and earthy complexity, rounding out the flavors of the stew.
• Potatoes and Carrots: These vegetables are added later in the cooking process, once the beef is almost done. This timing allows them to soak up the flavorful broth without disolving in the stew. Their natural sweetness complements the savory elements of the stew perfectly.
• Aromatics: Ginger, green onion, garlic, bay leaves, star anise, and dried chilies form the flavor base of the stew. They infuse the broth with layers of warmth, spice, and fragrance, creating an irresistible depth of flavor.

Each ingredient plays a vital role in building the flavor and texture of this comforting dish, making it a hearty, satisfying meal for any occasion!

Cooking

Start by stir-frying the aromatics, such as ginger, garlic, green onion, bay leaves, and star anise, directly in the Instant Pot. This step helps release their natural oils and intensifies their fragrance, forming the flavor base for the stew.

Next, add the beef chunks and sear them until caramelized. Searing creates a rich, browned crust on the beef, which enhances the overall flavor of the dish. This step may seem small, but it makes a big difference in building depth and complexity.

Once the beef is seared, stir in the condiments—soy sauce, dark soy sauce, sugar, and Shaoxing wine—along with diced onions and tomatoes.

Cook these ingredients for a few minutes to allow the alcohol in the Shaoxing wine to evaporate. If you can’t find Shaoxing wine, you can substitute with a splash of vodka, sake, or even half a cup of beer. If you prefer to skip alcohol altogether, simply leave it out.

It’s important to add hot water at this stage instead of cold, as cold water can tighten the meat and make it less tender. Once the water is added, cover the Instant Pot and set it to cook on high pressure for 30 minutes. If you prefer your beef even more tender, you can extend the cooking time.

After the initial cooking time, season the stew with salt to taste. Add the potato and carrot chunks, cover, and cook for an additional 10 minutes until the vegetables are tender. And that’s it! Your hearty, flavorful beef stew is ready to serve.

Other Options

If you’re cooking this on a stovetop, be sure to add more water to prevent the stew from drying out.

This stew is perfect when paired with a bowl of hot steamed rice. Don’t forget to drizzle some of that rich, flavorful stew sauce over the rice for an extra comforting touch. Happy cooking!