Go Back

Grandpa Yuen's Beef Stew

Print Recipe

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.