How Chinese Chef Cooks Cantonese Beef Stew

Prepare to savor the rich, comforting flavors of authentic Cantonese beef stew as an experienced Chinese chef guides you through this classic recipe. In this video, you'll learn the traditional techniques for slowly simmering tender beef until it becomes melt-in-your-mouth delicious. The chef reveals the secret blend of aromatic spices and seasonings that give this stew its deeply satisfying taste. You'll also discover how to perfectly cook the potatoes, carrots, and other hearty vegetables that make up this one-pot meal. From browning the beef to achieving the ideal stew consistency, every step is demonstrated in detail. This Cantonese beef stew is the ultimate cold-weather dish, packed with warmth and nostalgic flavors that will transport you to the comforting kitchens of southern China. Don't miss this authentic recipe!
Ingredients:
Beef and lamb meat
1 tsp salt
Potatoes
Carrots
4 tomatoes
4 small onions
Oil for frying
2 tsp crushed ginger
2 tsp crushed garlic
White pepper
Black pepper
1/2 bowl soy sauce
2 tsp dark soy sauce
3 tsp white vinegar
2 cubes of fermented red bean curd
2 tsp hoisin sauce
1 tsp chili sauce
Oyster sauce
Sesame oil
Cornstarch (for slurry)
Rice (for serving)
Instructions:
Boil a pot of water and add 1 tsp of salt. Add the beef and lamb meat to the boiling water and let it boil for about 10 minutes to remove impurities. Then drain the meat and set it aside.
Chop up a good portion of potatoes, carrots, 4 tomatoes, and 4 small onions.
In a stewing pot, drizzle some oil and add 2 tsp of crushed ginger and garlic. Stir-fry until fragrant.
Add the boiled meat to the pot with ginger and garlic. Stir-fry for a few minutes.
Add in the chopped onions and tomatoes. Stir-fry until the vegetables are slightly softened.
Season with white pepper, black pepper, 1/2 bowl of soy sauce, 2 tsp of dark soy sauce, and 3 tsp of white vinegar.
Add 2 cubes of fermented red bean curd, 2 tsp of hoisin sauce, 1 tsp of chili sauce, a drizzle of oyster sauce, and sesame oil to the pot. Stir well to combine all the flavors.
Add the chopped potatoes and carrots on top of the meat and vegetables in the pot.
Pour in boiling water until the top of the potatoes is covered. Let the stew simmer for 1 hour, stirring occasionally. Check the stew after 30 minutes and stir again.
After 1 hour, the meat should be tender and the vegetables cooked through. If the sauce is too thin, you can make a cornstarch slurry by mixing cornstarch with a little water and then adding it to the stew to thicken the sauce.
Serve the stew hot with rice. Enjoy your meal!

[@lorylovechan8362]

Good Cook , thanks for Sharing your Video 😊😊😊😊

[@CantoneseFoodRecipes]

My pleasure 😁👍👍👍

[@RobertWesleyBranch]

Do you have any shrimp and fish recipes?

[@CantoneseFoodRecipes]

There's one on my channel the sweet and sour fried fish and the salt and pepper shrimp

[@patricialongworth2520]

I can’t see the brown sugar in the recipe. Can you tell how much you used as I can’t see it

[@CantoneseFoodRecipes]

When I threw in the tomatoes, it's a cubed block of sugar that I snapped in half