As the temperatures drop, there’s nothing quite like a warm, hearty stew to bring comfort to your table. This Asian beef stew, with its rich flavors and tender beef, is a perfect dish to enjoy during the colder months. Drawing inspiration from various Asian cuisines, this delicious beef stew combines traditional ingredients with modern cooking techniques to create a dish that’s both satisfying and flavorful.
If you’re a fan of bold, umami-packed Asian dishes, you might also love this Beef Pepper Rice Recipe, inspired by the famous Pepper Lunch dish. The sizzling beef and rice combo brings another level of comfort, just like this stew!
Why You’ll Love This Asian Beef Stew
Asian beef stew is a versatile dish that can be adapted to suit different tastes and dietary preferences. Whether you’re following a paleo, Whole30, or keto diet, there’s a version of this stew that will fit your needs. The key to a great beef stew lies in the quality of the ingredients and the balance of flavors.
Asian beef stew is a dish that reflects the rich culinary traditions of various Asian cultures. It draws inspiration from dishes like Galbi Jjim, a Korean braised short rib dish, and incorporates elements from Chinese and Vietnamese cuisines. This fusion of flavors and techniques results in a stew that is both comforting and exotic, making it a beloved dish across many cultures. Asian grocery stores often carry the unique ingredients needed for this stew.
Imagine the tender chunks of beef, infused with the deep, savory flavors of soy sauce and ginger, melting in your mouth. The vibrant colors of carrots and radish add a visual appeal, while the aroma of garlic and sesame oil fills your kitchen, inviting everyone to gather around the table. Similarly, if you enjoy crispy textures in your Asian meals, try making Air Fryer Karaage—a Japanese fried chicken dish that’s incredibly juicy and flavorful with a satisfying crunch.
Ingredients You’ll Need
See below for the key ingredients in this recipe! For the printable recipe and exact ingredient amounts, jump to the recipe card below.
- Beef: Use chuck roast cut into 1-inch pieces for its tenderness and flavor.
- Seasoning Sauce: A blend of light soy sauce, mirin, pear, onion, garlic cloves, ginger, and black pepper creates a rich, umami-packed broth inspired by Korean flavors.
- Vegetables: Carrots and Korean radish add heartiness. If unavailable, substitute with daikon radish or potatoes.
- Mushrooms: Dried shiitake mushrooms enhance the broth’s depth of flavor, though fresh shiitake can be used as well.
For another unique twist on classic Asian comfort food, check out Air Fryer Tangsuyuk—a crispy, tangy Korean sweet and sour pork dish that’s made lighter with an air fryer.
Step-by-Step Instructions
Step 1: Prepare the Seasoning Sauce. Add all seasoning ingredients to a blender and blend until smooth. Set aside.
Step 2: Brown the Beef. Heat sesame oil in a large pot or Dutch oven over medium-high heat, then add beef chunks and sauté until mostly browned on all sides.
Step 3: Simmer the Stew. Add in water, and bring to a boil for 10-15 minutes. Skim the foam that rises to the top with a spoon as it boils.
Step 4: Add the Seasoning Sauce. Stir in the seasoning mixture, cover, then lower the heat and simmer for 1 hour until the meat is tender.
Step 5: Add Vegetables. Add in radish, carrots, and shiitake mushrooms, then cover and simmer for 30 more minutes until the veggies are tender.
Step 6: Final Touches. Taste to add salt, if needed. Serve warm topped with green onions and sesame seeds.
Recipe Tips
- Natural Sweetener: The use of pear in the seasoning sauce adds a subtle sweetness, a common practice in Korean cooking.
- Flavor Inspiration: This stew draws from the flavors of Galbi Jjim, allowing the meat and vegetables to absorb the seasoned broth as they cook to tenderness.
- Craving more hearty stews? This Instant Pot Beef Stew has the same fork-tender beef but with a classic, comforting flavor twist!
- Substitutions: There are many ways to customize this recipe and make it your own. Don’t have mirin? Use shaoxing wine instead. Prefer a deeper flavor? Try dark soy sauce.
Serving Suggestions
- Enjoy the stew on its own or serve it over rice or noodles for a complete meal.
- Garnish with chopped green onions and sesame seeds for added flavor and presentation.
Storage and Make-Ahead Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the stew for up to 3 months. Thaw in the refrigerator before reheating.
- Make-Ahead: Prepare the seasoning sauce in advance and store it in the fridge to save time on cooking day.
Asian beef stew is a dish that brings warmth and comfort to any meal. With its rich flavors and tender meat, it’s sure to become a favorite in your household. Whether you’re cooking for family or friends, this stew is a delightful way to showcase the best of Asian cuisine. Consider using an Instant Pot or slow cooker to make a big batch, perfect for sharing or storing for later.
Recipe FAQs
This recipe is made with mirin, but you can substitute it with dry sherry or shaoxing wine (though mirin is sweeter). Rice wine vinegar can also be used, but it should be mixed with a bit of sugar to mimic the sweetness of mirin.
Yes! Dark soy sauce is thicker, less salty, and has a richer, more caramel-like flavor compared to regular soy sauce. It adds a deep color and a slightly sweet taste to Asian beef stew.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
The Best One-Pot Asian Beef Stew (So Easy!)
Video
Ingredients
Seasoning Sauce
- 1/2 cup soy sauce or tamari sauce for gluten free
- 1/3 cup mirin can sub with rice wine vinegar
- 1 Asian pear or regular pear or apple – cored and cut into chunks
- 1/2 onion cut into chunks
- 4 garlic cloves
- 1 inch fresh ginger
- 1/2 tsp ground black pepper
Beef Stew
- 2 tbsp sesame oil
- 2 lbs chuck roast cut into 1 inch pieces
- 4 cups water
- 8 oz Korean radish or daikon radish – peeled cut into 1 inch cubes (can sub with potatoes)
- 2 large carrots peeled and cut into 1 inch pieces
- 1/3 cup sliced dried shiitake mushrooms or 1 cup fresh
- Chopped green onions and sesame seeds for garnish
Instructions
- Add all seasoning ingredients to a blender and blend until smooth. Set aside.1/2 cup soy sauce, 1/3 cup mirin, 1 Asian pear, 1/2 onion, 4 garlic cloves, 1 inch fresh ginger, 1/2 tsp ground black pepper
- Heat sesame oil in a large pot or Dutch oven over medium high heat, then add beef and sauté until mostly browned on all sides.2 tbsp sesame oil, 2 lbs chuck roast
- Add in water, and bring to boil for 10-15 min. Skim the foam that rises to the top with a spoon as it boils.4 cups water
- Stir in the seasoning mixture, cover, then lower the heat and simmer for 1 hour until the meat is tender.
- Add in radish, carrots, and shiitake mushrooms, then cover and simmer for 30 more minutes until the veggies are tender.1/3 cup sliced dried shiitake mushrooms, 8 oz Korean radish, 2 large carrots
- Taste to add salt, if needed. Serve warm topped with green onions and sesame seeds.Chopped green onions and sesame seeds
Notes
-
- Natural Sweetener: The use of pear in the seasoning sauce adds a subtle sweetness, a common practice in Korean cooking.
-
- Flavor Inspiration: This stew draws from the flavors of Galbi Jjim, allowing the meat and vegetables to absorb the seasoned broth as they cook to tenderness.
-
- Craving more hearty stews? This Instant Pot Beef Stew has the same fork-tender beef but with a classic, comforting flavor twist!
-
- Substitutions: There are many ways to customize this recipe and make it your own. Don’t have mirin? Use shaoxing wine instead. Prefer a deeper flavor? Try dark soy sauce.
- Storage:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Make-Ahead: Prepare the seasoning sauce in advance and store it in the fridge to save time on cooking day.
- Freezing: You can freeze the stew for up to 3 months. Thaw in the refrigerator before reheating.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
can i cook this with crockpot?
Sure! You can cook on low for 7-8 hours or high for 4-5 hour.