Taiwanese Beef Stew (紅燒牛肉)

Ingredients

• 3 lb boneless beef short ribs (cut into 2-inch pieces)
• 4 slices ginger (optional, for blanching)
• 2 green onions (optional, for blanching)
• 1 tbsp Sichuan Peppercorn (optional, for blanching)
• 1 large onion (sliced)
• 8 cloves garlic (smashed)
• 3 large potatoes (peeled and cubed)
• 2 large carrots (peeled and cut into chunks)
• 6 cups beef stock
• water (enough to cover the beef in the pot)
• 3 bay leaf
• 4-5 star anise pods (optional)
• 2 teaspoons Sichuan peppercorns (optional)
• 4.5 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons tomato paste
• 1.5 tablespoon spicy fermented bean paste (doubanjiang)
• 1-2 tablespoon sugar (or rock sugar)
• 1/4 cup Chinese cooking wine
• 2 tablespoon cornstarch
• 4 tablespoons water

Directions

• In a pot, combine the beef, Chinese cooking wine, ginger, green onion, Sichuan peppercorns, and enough cold water to cover.
• Bring to a simmer over medium heat and cook for 5–10 minutes to remove impurities. Skim off any scum.
• Drain, rinse the beef under cold water, pat dry, and set aside.
• Heat oil in a large pot.
• Add the beef and brown on all sides for 2–3 minutes.
• Add the sliced onion and sauté until fragrant and softened for 3–4 minutes. Add in the garlic and stir for another 30 seconds.
• Stir in the tomato paste, doubanjiang, soy sauce, dark soy sauce, and sugar. Cook for 2–3 minutes, stirring frequently. Taste to adjust seasoning
• Add the beef stock (or water), Sichuan peppercorns, bay leaf, and star anise to the pot. Stir well.
• Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 2–3 hours, stirring every 30 minutes to ensure nothing sticks.
• Add the potatoes and carrots. Cover and cook until tender (about 20 minutes).
• Optional: Thicken the stew with cornstarch slurry, stirring until the sauce reaches your desired consistency.
• Serve hot over rice.

Instant Pot method: after adding the stock and aromatics, seal and pressure cook on high for 50 minutes, natural release 10 minutes; then add the potatoes and carrots and pressure cook 3–4 minutes with a quick release; thicken with the cornstarch slurry on saute mode. From Tiffy Cooks, seen on Instagram.