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Beef & Potato Stew

Name: Beef & Potato Stew
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 500 g beef chuck, 3 cm cubes; 350 g potatoes, peeled and cubed; 150 g onion, chopped; 100 g carrot, cut into chunks; 1 tbsp neutral oil; 15 g ginger, sliced; 2 tbsp light soy sauce; 1 tsp dark soy sauce, optional; 600 ml water for braising

土豆炖牛肉 · Tǔ dòu dùn niú ròu

Slow-cooked beef chuck with potatoes and onion. Potatoes go in after the beef starts to soften.

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Prep15 min

Cook110 min

Serves3

DifficultyMedium

Beef & Potato Stew — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare the beef
Pat beef dry and cut into 3 cm cubes. Peel potatoes, discard green or sprouted ones, and cut into matching chunks. Chop onion and carrot.
02
Brown gently
Heat oil over medium heat in a heavy pot. Brown the drained meat for 4–6 minutes, turning, then add ginger and stir for 30 seconds.
03
Simmer covered
Add soy sauces, measured water, and onion, reserving the potatoes. Bring to a boil, then cover and keep at a gentle simmer for 80 minutes. Add a little hot water if the pan begins drying out.
04
Add potatoes and finish
When beef begins to yield to a fork, add potatoes and carrot. Simmer 20–25 minutes until both are tender; allow extra time for tougher beef. Check water before every extension.