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Close-up of a hearty Asian beef stew with slow-cooked beef, carrots, and daikon in a savory broth, topped with sesame seeds and fresh green onions.
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The Best One-Pot Asian Beef Stew (So Easy!)

As the temperatures drop, there's nothing quite like a warm, hearty stew to bring comfort to your table. 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.
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Main Course
Cuisine: Asian
Servings: 6 servings

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

Video

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.
 

Nutrition

Serving: 1serving - makes 6 | Calories: 389kcal | Carbohydrates: 17g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1334mg | Potassium: 781mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3425IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 4mg