Chinese Daikon, Carrot, and Tomato Beef Stew

It’s not the typical stew that you know of! Chinese Daikon, Carrot, and Tomato Beef Stew is a type of beef stew cooked with tomatoes, daikon radish and carrots seasoned with Asian aromatics and spices such as ginger, orange peel and star anise giving it a unique taste.


There are a lot of beef stew recipes out there and they almost taste similar to each other, with the basics like beef, tomato, potatoes, onions and carrots, it’s easy to understand why. Our post today is nothing like those usual ones you know, instead this has an Asian twist, giving it a very interesting aroma and flavour unique to the spices and aromatics used in East and South East Asia. Trying this you will feel the similar comfort you get for the usual beef stew but there is something different with its taste, while you still get that tangy tomato and richness from the beef there are additional interesting tastes can be described as a bit floral, peppery, spicy, bright, fresh, sweet and licorice-like. It’s a really nice dish, warming, comforting and filling, it’s really one of those dishes you can call “the best of both worlds”, its Western and Eastern at the same time.

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Chinese Daikon, Carrot, and Tomato Beef Stew

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Chinese Daikon, Carrot, and Tomato Beef Stew is a type of beef stew cooked with tomatoes, daikon radish and carrots seasoned with Asian aromatics and spices such as ginger, orange peel and star anise giving it a unique taste.


Ingredients

Units Scale
  • 1 kg beef brisket, cubed
  • 400 g can chopped tomato
  • 2 pcs carrots, sliced
  • 1 small daikon radish, approx. 400g chopped
  • 2 cups beef stock
  • 1 cup water
  • 3 tbsp soy sauce
  • 1/3 cup Chinese rice wine
  • 2 pcs star anise
  • 1 small cinnamon stick
  • 2 tbsp dried orange peel
  • 1/2 thumb sized ginger, thinly sliced
  • 1 white onion, chopped
  • fish sauce, to season
  • white pepper, to season
  • chopped spring onions, to garnish
  • salt
  • oil

Instructions

  1. Season beef with salt then set it aside
  2. In a large pot, heat oil using high heat then add the beef pieces in batches then brown it on all sides.
  3. Remove the beef from the pot then set it aside.
  4. Using the same pot, add oil, if necessary, then sauté ginger and onions.
  5. Pour the Chinese rice wine to deglaze the pot then add the beef back.
  6. Pour the chopped tomato, beef stock, water and soy sauce. Add the star anise, cinnamon stick and dried orange peel then bring to a boil, cover the pot. Simmer for 1 hour in low heat, check for liquid levels once in a while and add water if necessary.
  7. Add the carrots and daikon, continue to simmer in low heat for 30 to 45 minutes or until beef is really tender.
  8. Season with fish sauce and white pepper.
  9. Turn heat off then serve topped with chopped spring onions.


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7 Responses

  1. Chef Mimi says:

    This is really a gorgeous dish! I love all of the flavors and textures, plus the wonder seasoning.

  2. One of my favourite winter dishes! Yours looks so good!

  3. suituapui says:

    Ooooo…this looks gorgeous!!! If only we could get some really good beef, I’d love to give this a try!!!

  4. Absolutely beautiful dish and flavors! I do think this is the first time I’ve ever seen a recipe that calls for cooking daikon radish. Very cool!

  5. It’s a stew season, and this variation looks and sound so delicious. I love the use of aromatics like ginger, spices, and orange here.

  6. Hannah says:

    Mm, I love stewed daikon and this sounds so fantastic! I never think to add orange zest in a situation like this. Brilliant!

  7. Inger says:

    This looks so good–hearty and healthy and flavorful!

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