Ming Dynasty Beef Stew


Makes 6 to 8 servings


2 pounds boneless beef chuck or veal shoulder, cut into 1-1/2-inch pieces
1 teaspoon Chinese five-spice powder*
1/2 teaspoon red pepper flakes
2 tablespoons peanut or vegetable oil, divided
1 large onion, coarsely chopped
2 cloves garlic, minced
1 cup beef broth
1 cup regular or light beer
2 tablespoons soy sauce
1 tablespoon cornstarch
Hot cooked Chinese egg noodles or Sesame Noodle Cake
Grated lemon peel, chopped fresh cilantro and/or chopped peanuts for garnish

*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.


  1. Sprinkle beef with five-spice powder and pepper flakes. Heat large saucepan or Dutch oven over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef; brown on all sides. Remove; set aside. Repeat with remaining oil and beef.
  2. Add onion and garlic to saucepan; cook 3 minutes, stirring occasionally. Add broth and beer; bring to a boil. Reduce heat to medium-low. Return beef along with any accumulated juices to saucepan; cover and simmer 1 hour 15 minutes or until beef is fork tender.*
  3. Blend soy sauce into cornstarch in cup until smooth. Stir into saucepan. Cook, uncovered, 2 minutes or until mixture thickens, stirring occasionally. Serve over noodles. Garnish as desired.

Check out more recipes for Chinese