Chinese Beef Stew – Fork Tender Beef

Today, we’re preparing my beloved Chinese Beef Stew. The beef is simmered until it’s fork-tender and coated in a wonderfully spicy and savory sauce. The potatoes and carrots are cooked until they’re soft, absorbing all the delicious sauce and beef flavors. Have your rice at the ready because this dish is about to amaze you!

Chinese Beef Stew – Fork Tender Beef

I have fond memories of enjoying Chinese Beef Stew in my childhood. It’s a dish with countless variations across households. This is my take on Chinese Beef Stew, and I strongly encourage you to give it a shot. An indispensable condiment in my recipe is Spicy Douban Sauce, and I consistently choose Sichuan Pixian Bean Paste for its impeccable blend of spices, which truly enhances the dish.

Boneless Beef Short Ribs are the ideal choice for this recipe. They offer a generous amount of meat with just the right balance of fat. After a gentle two-hour simmer, the beef becomes incredibly tender and soaks up all the flavorful sauce. If you can’t find Boneless Beef Short Ribs, feel free to substitute with any chuck cut of beef.

Chinese Beef Stew – Fork Tender Beef


  • 1.5 lb of Boneless Beef Short Ribs, cut into 2-inch cubes 
  • 8 cloves of Garlic (peeled) 
  • 1 whole Onion sliced 
  • 1 whole Carrot cut into chunks
  • 4 Potato cut into chunks 
  • 1.5 tbsp of Sichuan Doubanjiang 
  • 1.5 tbsp of Soy Sauce 
  • 1 tbsp of Dark Soy Sauce 
  • 1 cup of Chinese Cooking Wine 
  • 2 cups of Water 
  • 1 tbsp of Sugar 
  • 1.5 tsp of Five Spice Powder 
  • 1 Bay Leaf
  • 1 small Cinnamon Stick 
  • 4 whole Chilli 
Chinese Beef Stew – Fork Tender Beef
  1. Heat some oil in a pot and pan-fry the beef on medium-high heat for 1-2 minutes on each side until browned. Remove the meat once both sides are brown.
  2. Add sliced onions and garlic to the same pot and sauté for 2-3 minutes until the onion turns translucent.
  3. Return the beef to the pot and sauté together for another 1-2 minutes.
  4. Stir in Sichuan Doubanjiang, soy sauce, dark soy sauce, sugar, and five-spice powder. Sauté for 2-3 minutes.
  5. Pour in Chinese cooking wine, water, bay leaf, cinnamon stick, and whole chili. Ensure each piece of meat is coated in the sauce. Once it starts simmering, cover with a lid, reduce the heat to medium-low, and cook for 1 hour.
  6. After 1 hour, add potatoes and carrots, stirring to ensure they’re coated in the sauce. Cover and cook for an additional 45 minutes to 1 hour.
  7. The beef should be tender and easily break apart with a fork after 45 minutes, and the vegetables should be soft. Serve with rice and enjoy!

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