INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW
A hearty beef and vegetable stew featuring the robust savory flavour of Chinese five spice. Quick and easy to prepare with the Instant Pot!
Provided by Marie
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
- Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
- Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
- Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
- Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
- Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.
Nutrition Facts : Calories 428 calories, Carbohydrate 29.1 grams carbohydrates, Fat 23 grams fat, Protein 27.6 grams protein, ServingSize 1
FIVE-SPICE BEEF STEW
This five-spice beef stew is packed with flavor and perfect for cold weather.
Categories five-spice beef stew stew soup recipes beef stew dinner recipes beef recipes healthy easy simple how to make
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 325°F. Season beef with ½ tsp each salt and pepper. Heat 1 tablespoon oil in large Dutch oven on medium-high. Working in batches, cook beef, turning occasionally, until browned, 6 to 8 minutes. Transfer to bowl; repeat with remaining beef.
- Add 1/2 cup broth to pot and cook, scraping up any browned bits, 1 minute; transfer juices to bowl with beef.
- Lower heat to medium and add remaining 1 tablespoon oil to pot along with shallots and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add garlic, ginger, five-spice powder, star anise and cinnamon and cook, stirring, 2 minutes.
- Stir in tomato paste and cook 1 minute. Return beef and juices to pot along with carrots, parsnips, turnips, tomatoes and remaining 3 1/2 cups broth. Bring to a boil, then cover and bake until beef is very tender, 11/2 to 2 hrs.
- Remove from oven and discard star anise and cinnamon. Stir in spinach, fish sauce and lime juice. Serve topped with cilantro and chile.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
SPICED BEEF STEW
This recipe is SO savory and SO beefy, it can be a meal in itself!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (175 C).
- In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
- Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
- Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
Nutrition Facts : Calories 531.3 calories, Carbohydrate 15 g, Cholesterol 101.3 mg, Fat 37 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 13.2 g, Sodium 548.2 mg, Sugar 3.1 g
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