Uploaded January 2026 | Updated September 2026, 2 weeks ago
Today I’m showing you how to make a comforting Cantonese beef stew with tender beef, potatoes, carrots, and onion. Thick glossy gravy full of umami flavor from Chu Hou sauce and aromatics makes it perfect for rice or noodles.
Full recipe available here: tasteasianfood.com/cantonese-beef-stew
Chapters / Timestamps
00:00 – Introduction
00:14 – Preparation
00:50 – Sear the beef
01:50 – Braising Beef
03.47 – Adding Vegetables
04:48 – Serve
=======================================
Recipe:
Ingredients
The Proteins & Produce:
750g (1.6 lbs) Beef Chuck: Cut into 1.5-inch cubes (substitute: Beef Brisket or Shank)
1 medium Potato (~200g): Yukon Gold or Yellow preferred, cut into large chunks
1 medium Carrot (~120g): Peeled and cut into large chunks
1 medium Onion: Cut into wedges
The Aromatics:
3 cloves Garlic: Smashed
1-inch Ginger: Sliced thinly
1 stalk Scallion: White part cut into 2-inch pieces; green part finely sliced for garnish
The Braising Sauce:
1.5 tbsp Chu Hou Sauce: (Key Ingredient)
1.5 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Shaoxing Wine (Dry Sherry is a suitable sub)
1 tbsp Tomato Paste
1 tsp Sugar
1/4 tsp Ground White Pepper
Salt: To taste
1.5 cups (360ml) Water
Instructions
1. Sear the Beef: Pat the beef cubes completely dry with paper towels. Heat 1 tbsp of oil in a heavy pot over medium-high heat. Sear beef in batches until a deep brown crust forms on all sides. Remove beef and set aside.
2. Sauté Aromatics: In the same pot, add garlic, ginger, and scallion whites. Stir for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
3. Whisk the Sauce: Lower the heat. Add the Chu Hou sauce, soy sauce, oyster sauce, Shaoxing wine, tomato paste, sugar, and white pepper. Stir for 30 seconds to "wake up" the fermented flavors.
4. The Long Braise: Return the beef to the pot. Pour in the water (beef should be roughly halfway submerged). Bring to a boil, then reduce heat to the lowest simmer. Cover with the lid slightly ajar and cook for 2 to 2.5 hours.
5. Add Vegetables: Once the beef is nearly tender, stir in the potatoes, carrots, and onions. Continue to simmer for 30 minutes until the vegetables are fork-tender but still hold their shape.
6. Reduce & Finish: Check the sauce consistency. If too thin, simmer uncovered for 5–10 minutes until it coats the back of a spoon. Taste and add salt only if needed.
7. Serve: Garnish with sliced scallion greens. Serve hot over steamed jasmine rice or wide rice noodles.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Today I’m showing you how to make a comforting Cantonese beef stew with tender beef, potatoes, carrots, and onion. Thick glossy gravy full of umami flavor from Chu Hou sauce and aromatics makes it perfect for rice or noodles.
Full recipe available here: tasteasianfood.com/cantonese-beef-stew
Chapters / Timestamps
00:00 – Introduction
00:14 – Preparation
00:50 – Sear the beef
01:50 – Braising Beef
03.47 – Adding Vegetables
04:48 – Serve
=======================================
Recipe:
Ingredients
The Proteins & Produce:
750g (1.6 lbs) Beef Chuck: Cut into 1.5-inch cubes (substitute: Beef Brisket or Shank)
1 medium Potato (~200g): Yukon Gold or Yellow preferred, cut into large chunks
1 medium Carrot (~120g): Peeled and cut into large chunks
1 medium Onion: Cut into wedges
The Aromatics:
3 cloves Garlic: Smashed
1-inch Ginger: Sliced thinly
1 stalk Scallion: White part cut into 2-inch pieces; green part finely sliced for garnish
The Braising Sauce:
1.5 tbsp Chu Hou Sauce: (Key Ingredient)
1.5 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Shaoxing Wine (Dry Sherry is a suitable sub)
1 tbsp Tomato Paste
1 tsp Sugar
1/4 tsp Ground White Pepper
Salt: To taste
1.5 cups (360ml) Water
Instructions
1. Sear the Beef: Pat the beef cubes completely dry with paper towels. Heat 1 tbsp of oil in a heavy pot over medium-high heat. Sear beef in batches until a deep brown crust forms on all sides. Remove beef and set aside.
2. Sauté Aromatics: In the same pot, add garlic, ginger, and scallion whites. Stir for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
3. Whisk the Sauce: Lower the heat. Add the Chu Hou sauce, soy sauce, oyster sauce, Shaoxing wine, tomato paste, sugar, and white pepper. Stir for 30 seconds to "wake up" the fermented flavors.
4. The Long Braise: Return the beef to the pot. Pour in the water (beef should be roughly halfway submerged). Bring to a boil, then reduce heat to the lowest simmer. Cover with the lid slightly ajar and cook for 2 to 2.5 hours.
5. Add Vegetables: Once the beef is nearly tender, stir in the potatoes, carrots, and onions. Continue to simmer for 30 minutes until the vegetables are fork-tender but still hold their shape.
6. Reduce & Finish: Check the sauce consistency. If too thin, simmer uncovered for 5–10 minutes until it coats the back of a spoon. Taste and add salt only if needed.
7. Serve: Garnish with sliced scallion greens. Serve hot over steamed jasmine rice or wide rice noodles.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
