Grandpa Yuen’s Beef Stew
Grandpa Yuen’s Beef Stew
Equipment
- InstaPot
Ingredients
- 3 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 ½ tablespoons Chinese ground bean sauce
- 3 pounds oxtail or beef short ribs, cut into 2 inch cubes
- 1 tablespoon Chinese cooking wine
- 1½ pounds carrots, cut into large 1.5 inch chunk
- 1½ pounds potatoes, cut into 2-inch chunk
Combine the below in medium mixing bowl:
- 5 tablespoons Heinz ketchup
- ¾ cup red wine, any kind will do
- 1 14 oz. can beef broth
- 2 oz. Chinese rock sugar, about 3 tablespoons
- 1/8 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 1 tablespoon soy sauce
- 2 star anise pods
- ½ teaspoon salt or to taste
Instructions
- In a medium mixing bowl, combine and mix the liquids and seasoning. Set aside.
- Boil meat in 8 quarts of boiling water.
- Drain, clean and dry the meat.
- Press saute function button on the Instapot.
- Add vegetable oil and heat for a couple of minutes.
- Add ginger and garlic and saute until fragrant and light golden brown.
- Add the ground bean paste and stir to combine. Be careful not to burn.
- Add the meat and saute until golden brown color.
- Add 1 tablespoon of Chinese cooking wine and stir to incorporate.
- Add the bowl of liquids and bring the meat and sauce to a boil.
- Press Meat/Stew function button, set for 40 minutes and let it slow release.
- Add carrots and potatoes to the pot, stir to combine, press manual pressure button and cook for 5 minutes.
Notes
If you don’t like oxtail, you can substitute with beef short ribs or chuck.
For a short cut, you can use baby red potatoes.